From the kitchen of Lydia Lee

Serving size: Serves 4
Cuisine type: German
Cooking time: Less than 60 minutes
Course: Main

INGREDIENTS

2 medium onions
2-3 tablespoons cooking oil
2 cloves garlic
1 kg veal steaks (type used for schnitzels)
Dijon or German mustard
1 small jar gherkins
2 slices double smoked bacon or speck
strong white cotton for tying
salt and white pepper
1 cup dry white wine
1 tin of reduced cream, or evaporated milk
1 heaped tablespoon plain flour
1 cup water
1 tablespoon paprika
1 packet egg noodles (flat type)
knob of butter
quarter bunch parsley

METHOD

Dice onions & fry lightly in oil, in a deep frypan with lid off. Remove onions from pan and set aside.

Finely mince garlic cloves and put into frypan. Do not cook yet.

Pound veal steaks flat and thin. Cut in 5-6 centimetre wide by 10-12 centimetre long strips. Spread liberally with mustard.

Cut gherkins lengthwise into 4 strips. Cut bacon into 1 centimetre strips. Place 1 or 2 pieces of gherkin and bacon strips across width of veal at one end and roll up. Then tie with piece of cotton, twining it around the meat roll.

Sear all over in the frypan with the garlic and oil used to cook the onions.

Return onions on top of meat, sprinkle with salt and pepper to taste (approximately one teaspoon salt and large pinch pepper).

Add wine, stir lightly and simmer for approximately 20 minutes with lid on.

Mix cream with water and flour. Remove lid and add blended cream. Gently stir together, sprinkle with tablespoon paprika, replace lid and simmer gently for about 10 minutes.

Boil large pot of water with teaspoon salt and add egg noodles when come to boil. Cook till al dente then drain. Put on a serving plate and dot with the butter and a liberal sprinkling of parsley.

Serve roulades on top or separately as preferred.