John Myers
Cooking: Pork Roulades
The perfect cooking: pork roulades recipe with a picture and simple step-by-step instructions.
- 3 Pork roulades (ma) fresh
- Chilli salt
- 3 tbsp Mustard
- 3 Gherkins
- 3 Fresh shallots
- 2 tbsp Oil
- 250 ml Meatsoup
- 1 tsp Tomato paste
- 2 tbsp Flour
- 1 tbsp Soft butter
- 1 tbsp Creme fraiche Cheese
- Wash the roulade meat and pat dry.
- Then sprinkle with chilli salt and brush with approx. 1-1.5 tbsp mustard (for all 3).
- Quarter the cucumber lengthways and place 1 quarter on each of the roulades. Cut the remaining ones into small pieces.
- Now roll up the roulades and fix them.
- Peel shallots and chop or chop.
- Heat the oil in a pan and lightly fry the roulades on all sides. Then add the shallots and sauté. Then add the cucumber pieces.
- Now pour in the broth and stir in the tomato paste and the remaining mustard.
- Bring to the boil and then simmer with the lid on for about 1 hour.
- Mix the butter and flour. When the roulades are done, stir this mixture into the sauce. Bring to the boil briefly and simmer for a few minutes.
- Then turn off the stove and, when it stops boiling, stir in the creme fraiche.
- Now remove the fixation and distribute the roulades (with the side dishes – in our case potatoes and vegetables) on plates and pour the sauce over them.
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