John Myers
Roulades
The perfect roulades recipe with a picture and simple step-by-step instructions.
- 6 Discs Roulades
- Salt
- Pepper from the grinder
- 2 tablespoon Mustard medium hot
- 6 piece Pickled peppers mild
- 6 piece Snack salami
- 4 piece Onions
- 1 toe Garlic
- 2 tablespoon Clarified butter
- 1 tablespoon Flour
- 250 ml Cola
- 150 g Carrots
- 250 g Celery
- 1 Bay leaf
- 150 ml Mashed tomatoes
- 1 tablespoon Vegetable paste made from minem KB (or vegetable broth)
- Rinse the meat with cold water, pat dry, pat thinly if necessary and season with salt and pepper. Brush one side of each roulade with mustard.
- Peel the onions and cut into wide strips and place 2-3 onions on the meat slices. In addition, one pepper and one salami snack, cut in half if necessary. Roll up the roulades, secure and close with 2 roulade needles each. .
- Heat the butter lard in the pan. Fry the roulades brown all over. Take out of the pan and place in an ovenproof casserole dish.
- Now fry the peeled onions, cut into strips, in the pan for about 3 minutes until they have turned yellow. Dust with flour, sweat and deglaze with the cola. I also added 150 ml of pureed tomatoes and 1 tbsp of my vegetable paste. Add this onion stock to the roulades and then cover and simmer them in the oven for 80 minutes at 180 ° -200 ° C O / U heat.
- In the meantime, peel the carrots and celery, wash them, cut into strips and after 30 minutes add the bay leaf to the roulades.
- Before serving, remove the roulades from the sauce and keep them warm. Remove the bay leaf.
- Pass the sauce through a sieve and puree some of the vegetables, depending on the desired consistency of the sauce. Season the sauce with salt and pepper.
- Arrange the roulades with red cabbage and boiled potatoes and serve.
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