Veal rolls with red wine sauce

Preparation steps

• In a sherpa or deep frying pan, pour three tablespoons of good olive oil or oil you use and heat to a medium temperature, add finely chopped leeks and fry for about 2-3 minutes, add finely chopped carrots and celery and fry briefly and finally add finely chopped mushrooms. and fry until the water boils and finally add finely chopped garlic and primrose, stir and season to taste. Allow to cool.
• If your veal steaks are not thin enough, put them between two plastic foils or between baking paper and separate them with a meat pestle. One little trick, coat the meat with a little oil before parting, it won't "break" as easily as you thin them
• The steak that I bought, the butcher has already cut well and thinned with a pestle, so I didn't have to do that part. I washed them and dried them well with kitchen paper. Coat each steak with a little olive oil and pepper and sauté, but very little. Put a piece of cheese on each steak, I tore mine in half, because my steaks were very long, I poured two tablespoons of the fried mixture over the cheese, spread it a little over the cheese and covered it all with a slice of prosciutto.
• Slightly fold the sides of each steak on the left and right side and wrap them in a roll, make sure that you do not have a mixture of vegetables at the end of the roll, otherwise you will not be able to wrap it nicely and the vegetables will fall out when twisting. When you have wrapped them with your finger, push them in a little and close them all well with toothpicks.
• In a deeper pan or sherpa, pour oil and put garlic cloves, if desired, you can add a sprig of rosemary, which you pressed a little to open and fry them at a low temperature until slightly browned, be careful not to burn, remove the garlic, now you have the fragrant oil, add the rolls and fry them until you are slightly browned on all sides. Be careful not to overcook them, your meat will be hard. Remove from the fat and leave them covered in a warm place.
• In the sherpa, in which you fried the meat, add red wine, pepper and natur vegetarian, or whatever you are already using, and scrape the bottom well with a wooden spoon, so that all the flavors with the wine come together. Strain through a fine sieve into a clean pan and return to the hob. Cook until you get a nice thicker mixture, about ten minutes.
• Cut the rolls into rings and pour over the wine sauce. Serve with the side dish of your choice.
• Pleasant !!!!