John Myers
Hack Roulade
The perfect hack roulade recipe with a picture and simple step-by-step instructions.
- 800 g Mixed hack
- 1 Bread roll (from the day before)
- 3 Onions
- 1 Egg
- Salt, pepper, paprika
- 6 Discs Black Forest ham
- 3 tbsp Oil
- 12 Gherkins
- 200 g Cream
- 1 bunch Parsley
- 1 tbsp Food starch
- 1 greater Freeze bag
- 300 ml Vegetable broth
- 300 g Spaetzle
- Soak the rolls in water.
- Cut the cornichons in half.
- 1 Peel the onion, dice finely.
- Squeeze out the rolls, knead with the mince, egg, onions and spices.
- Divide the mince into 6 portions and flatten into long flat cakes one after the other on a moistened freezer bag.
- Top with 1 slice of ham and 2 gherkins each, leaving about 3 cm free on one short side.
- Use the freezer bag to roll up the roulades towards the free side and press the mince against the seam.
- Heat the oil in a saucepan.
- Fry the minced rolls in it all around for about 6 minutes, remove.
- Fry the remaining onions in the frying fat until golden brown.
- Add 11,300 ml of stock and cream and bring to the boil
- Place the roulades in the sauce and cook covered for 10-15 minutes.
- In the meantime, cook the Späzle in salted water.
- Mix the starch with 2 tablespoons of water until smooth.
- Remove the roulades from the sauce.
- Thicken the sauce with the starch.
- Season again with salt and pepper and stir in the chopped parsley.
- Serve the roulades with spaetzle and the sauce.
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