John Myers
Hearty Winter Schnitzel in Red Wine Sauce
The perfect hearty winter schnitzel in red wine sauce recipe with a picture and simple step-by-step instructions.
- 300 g Beef Roulade
- 150 g Mettenden
- 600 ml Vegetable broth
- 200 ml Red wine
- 2 tbsp Oil
- 2 tbsp Flour
- 1,5 tbsp Tomato paste
- 1 tbsp Mustard
- 1 tsp Sweet paprika
- 2 piece Bay leaves
- 1 tsp Sugar
- Salt
- Black pepper from the mill
- Rinse the roulades and pat dry well. Cut into short strips (approx. 2 cm wide), halve the meatballs lengthways and cut into slices.
- Heat oil in a pan. Fry the roulade vigorously. Add the beef end slices and fry briefly. Add mustard, tomato paste, sweet paprika and flour and sweat briefly. Deglaze with red wine, bring to the boil briefly. Stir in 1 teaspoon sugar. (Depending on the acidity of the wine, possibly a little more.) Add vegetable stock and bring to the boil again. Add the bay leaves and turn down the heat. Put the lid on and stir regularly and let it simmer for about 1.5 hours. (Depends on the thickness of the roulade, try the meat in between and let it simmer a little longer.) If the sauce gets too thick, add some water (1 – 3 tbsp).
- Season to taste with salt and pepper. Serve hot. Dumplings or noodles go very well with this. Enjoy your meal!
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