John Myers
Contents
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Ingredients
- 8 Beef schnitzel (ma) fresh
- 10 slice Bacon
- 3 Carrot
- Mustard
- 3 Pickles
- 2 Onion
- 150 g Tomato puree
- Beef stock
- Red wine
- Salt
- Pepper
Instructions
preparation
- Pound the meat thinly. Brush generously with mustard, salt and pepper. Cover with a slice of bacon, a little bit of yellow carrot, pickles and onion rings, roll up and secure with a metal skewer.
Preparation of beef roulade
- Leave the bacon in a hot pan, fry the roulades evenly and remove them from the pan.
- Sauté the cut root vegetables (onions, carrots, possibly beets) until golden brown, deglaze with a little red wine and beef stock. Add tomato puree (approx. 150-200 grams)
- Put the roulades back in the pan and cook covered for approx. 60 minutes (depending on the thickness of the meat). The sauce should always reach the middle of the roulade, if necessary add water / stock.
- Season the sauce with salt and pepper, puree.
Serving suggestion
- Serve with hash browns, spaetzle, ribbon noodles or dumplings, red cabbage and cranberry jam
Nutrition
Serving: 100gCalories: 412kcalCarbohydrates: 5.4gProtein: 7.4gFat: 40.7g
