Fursrulader (Stuffed Veal Roulades)
Submitted by cookinchick
Swedish veal roulades with a ground veal and mashed potato filling, rolled around paper-thin leeks and browned in butter. Finished with a quick cream pan sauce, these are a classic Scandinavian main dish worth mastering.
YIELD
16 rouladesPREP
20 minCOOK
20 minREADY
40 minFursrulader are a traditional Swedish main dish built on a ground veal and mashed potato mixture that gets rolled around paper-thin leek slices, then seared in batches in butter until deeply browned on all sides.
What makes this recipe work is technique, not complexity. The mashed potato in the filling acts as a binder, keeping the roulades tender and moist rather than dense. The hour of chilling after mixing is not optional — it firms the mixture so the roulades hold their shape when you roll and sear them.
Browning in batches of four matters too. Crowding the pan traps steam and you lose the crust. Once all the roulades are seared, the quick pan sauce comes together in minutes: heavy cream poured into the butter drippings, boiled down until thick, with all those browned bits scraped up and folded in. That pan sauce carries serious flavor.
Pro Tips
- Keep your hands and rolling pin moistened with water to prevent the meat mixture from sticking when rolling it out
- Chill the assembled roulades before cooking if you have time — they brown more evenly when cold and hold together better
- Cook the cream sauce on high heat so it reduces quickly; thin sauce won’t coat the roulades properly
- A flexible icing spatula makes rolling each square much easier than using a knife
Variations
- Substitute ground pork for a richer, fattier roulade with a slightly different flavor profile
- Add a small pinch of nutmeg or allspice to the filling for a more traditional Scandinavian spice note
Ingredients
Directions
In a 1 to 1½ quart saucepan, bring the cold water to a boil. Add the quartered potato and boil 10 to 15 minutes or until tender. Drain and mash with a fork.
In a small frying pan, melt 2 tablespoons butter. When the foam subsides, add the onions and cook 7 or 8 minutes stirring frequently until they are soft and transparent but not brown.
Scrape the onions into a large mixing bowl and add the mashed potato, ground veal, bread crumbs, cream, water, salt, pepper, egg, parsley and cornstarch.
Mix well then refrigerate for at least 1 hour.
Brush a large wooden pastry board (or another hard, smooth surface) with water and pat or roll out the mixture into a 16 inch x 16 inch square about ⅛ inch thick.
Your hands or the rolling pin should be moistened with water to prevent the meat mixture from sticking.
With a pastry wheel or small, sharp knife, cut the rectangle of meat into 16 squares of 4 x4 inches each.
Put a thin layer of leek slices (about 1½ teaspoons) on each square.
With the aid of a knife, or better still, an icing spatula, roll up each square, jelly-roll fashion.
Ideally they should now be chilled but may, if necessary, be cooked immediately.
Heat 2 tablespoons butter in a heavy skillet. When the foam subsides, add the roulades, four at a time, turning them gently with a spatula so that they brown on all sides.
When they are a rich brown, set them aside on a heated platter in a 200 degree F oven.
Repeat the process, adding 2 tablespoons fresh butter for every 4 roulades.
Pour ¼ cup heavy cream into the empty pan and boil it rapidly for 3 to 5 minutes, until it thickens, meanwhile scraping up the browned bits in the pan with a rubber spatula or wooden spoon.
Taste for seasoning adding salt as needed and pour over roulades.
If you must, cover the platter with foil and keep warm in a 200 degree F oven for not more than 15 minutes.
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