Slice the veal round into thin steaks and further tenderise them with a mallet.
Sprinkle each steak with Vegeta Beef Stock Powder and spread top side with mustard. On top place a layer of bacon slices, carrots and gherkins. Gently yet tightly roll each steak and secure the ends with toothpicks.
Coat the rolls in the flour. Heat up the olive oil in a pan and cook the rolls, all sides equally.
Remove the rolls from the pan and in the same oil prepare the sauce: add onion, garlic, carrot and celery root, braise until soft. Add tomato, rosemary, bay leaf, Vegeta Beef Stock Powder, pepper, sugar and wine. Cook for 10-15 minutes and if needed add a little water.
Puree the sauce in a blender and place it back in a pan with the veal rolls. Cover with water and stew for half an hour or until the meat softens.
At the end, mix corn flour with about 50 ml of water and stir into the dish. Cook a few more minutes.
Remove the toothpicks and serve with the sauce and mashed potato, rice or pasta.
To make the veal steaks really thin, cover them with cling wrap and using a mallet, tenderise them.