Veal Roulades
Author: Suzanne Perazzini
- 4 thin slices of veal or beef
- 2 tbsp oil
- 1 tbsp butter
- ½ tbsp white rice flour
- ½ tbsp tapioca flour
- 250gms/8.8oz tomato passata
- 1 tbsp soya sauce
- 2 tsp Worcestershire sauce
- ½ cup water
- Salt & pepper
- 1 cup cooked rice
- 100 gms/3.5oz mature cheese, grated
- 1 spring onions, green part only, chopped finely
- 1 egg
- Satl & pepper
- Mix all the filling ingredients together.
- Spoon ¼ of the mix into the centre of one of the pieces of meat.
- Fold in the edges, roll up and tie with string or secure with toothpicks.
- Saute the rolls in the oil and butter until browned.
- Remove from the pan.
- Mix the flours and add to the oil mixture and stir to form a paste.
- Add the tomato passata, the two sauces and the water slowly, mixing all the time.
- Season to taste.
- Add the meat back in, cover and simmer 20 minutes.
- Remove the cover and simmer for another 20 minutes.
- Serve hot with the sauce spooned over. I served it with polenta.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/connection-ibs-reflux-veal-roulades/
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