John Myers
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Benløse Fugle – Danish Beef Roulades
The perfect benløse fugle – danish beef roulades recipe with a picture and simple step-by-step instructions.
- 1 kg Beef schnitzel (ma) fresh
- 150 g Pork belly
- 5 Pc. Celery stalk
- 4 Pc. Carrot
- 1 Pc. Leek
- 1 Pc. Onion red
- 35 g Tomato paste concentrated three times
- 1 tsp Sugar
- Salt
- Pepper
- 250 ml Water
“Gerichte-Geschichte”
- A dish very popular with the Danes are the “legless birds”, beef roulades filled with fatty pork belly. Depending on the recipe, add carrots and celery. My recipe is a combination of Danish roulades with a good Austrian “Safterl”.
preparation
- Cut the schnitzel into smaller pieces (cut in half) and pound them. Wash, clean and peel the vegetables. Halve the leek lengthways, cut the carrots into small sticks and finely chop the onion. Cut the pork belly into strips.
preparation
- Salt and pepper the schnitzel, top with a piece of pork belly, carrot and celery, roll up.
- Heat the oil in a hot pan, roast the onion and vegetables and remove them from the pan again.
- Now fry the roulades well on all sides, then deglaze with a glass of water.
- Put the vegetables together with the tomato paste back into the pan and cook / stew covered on a low level for about 1 hour.
- Ev. add some water.
- Take the roulades out of the pan, puree the stock and the vegetables into a “juice”, season with salt and pepper.
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