Hunyadi roulades

Ingredients for 4 servings:

• 4 beef roulades
• 75 g macaroni
• 25 g butter, soft
• 2 medium-sized egg yolks
• 2 egg whites
• 100 g cooked ham
• 4 m.-sized onion(s)
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 2 tomatoes, or half a can of pizza tomatoes
• 500 ml meat broth or vegetable broth
• 1 cup sour cream
• some cornstarch
• salt and pepper
• Paprika powder
• Sugar
• 1 shot of white wine
• Fat for frying

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Roulades with a macaroni filling

Heat water, break the macaroni into approximately 2 cm long pieces, and cook until tender. Drain and rinse with cold water to prevent sticking. Meanwhile, in a bowl, combine butter, salt, pepper, paprika, egg yolk, and diced ham. Add the cold macaroni. Beat the egg whites until stiff and fold in. Lightly salt and pepper the roulades, add the filling, and quickly roll them up. Pin the sides firmly to prevent the filling from spilling out. Heat fat in a pot and brown the roulades on all sides. Add the sliced ​​onions and fry until translucent. Pour in the stock and wine, add the tomatoes, season, and simmer covered over low heat for about 1-1.5 hours. Trim and cut the peppers into eighths, add to the roulades, and finish simmering. Remove the roulades from the pot. Whisk the sour cream and cornstarch together until smooth and thicken the sauce. Season with a little sugar and serve with salad and mashed potatoes.