John Myers
Contents
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Ingredients
- 2 piece Beef roulades
- 2 piece Onions
- 4 piece Garlic clove small
- 2 tsp Mustard medium hot
- 1 tsp Tomato paste concentrated three times
- 30 g Diced Bacon
- Pepper from the grinder
- 2 tbsp Flour
- 1 tbsp Clarified butter
- 3 piece Savoy cabbage leaves
- 1 piece Kohlrabi
- 8 piece Potatoes (triplets)
- 125 ml Dry red wine
- 250 ml Beef broth sgm.
- 1 tsp Caraway seed
- Pepper from the grinder
Instructions
- Peel and chop the onions and garlic.
- Mix the mustard and tomato paste and prepare.
- Wash the pearling, remove the hard stalk. Cut the leaves into pleasant strips or spots.
- Peel the kohlrabi and dice, pin or slice as desired.
- Wash the triplets and prepare them as well
- Brush the roulades with the mustard and tomato paste mixture, top with onions and bacon, roll up and fix with a skewer or kitchen tape. What goes into the roulades or not always depends on the shape of the day, everything that tastes good can be wrapped in the pieces and I leave that to everyone to wrap creatively and according to their own taste.
- I then lightly flour the roulades (that's how I learned it from my grandma), knock off excess flour, mix the remaining flour with cold water, then pour it into the sauce and prepare it.
- Heat the clarified butter in a pan and fry the roulades all around.
- Now the soaked Roman pot is filled. I proceeded as follows, first the savoy cabbage, then kohlrabi and triplets, broth and wine to it and once over it with the pepper mill. Top with the flour floss, remaining onions and bacon. Place on top of the roulades. Lid on it.
- After 2 hours I found a successful meal in the cold oven with a fan oven at 180 ° C
- Conclusion 1 Where was I actually when the Römertopf had its first big run?
- Conclusion 2 from my daughter Forget the old roulades I always want them out of the pot, they are even better! Well who am I to resist?
Nutrition
Serving: 100gCalories: 114kcalCarbohydrates: 9.3gProtein: 2gFat: 5.7g
