John Myers
Heidschnucke Goulash and Roulade
The perfect heidschnucke goulash and roulade recipe with a picture and simple step-by-step instructions.
- 1 piece Heidschnucken throat
- 2 piece Heidschnucken knuckles
- 2 piece Heidschnucken abdominal flap
- 2 piece Chopped onion
- 2 tablespoon Oil
- 1 tablespoon Herb mustard
- Garam masala
- Ground turmeric spice
- 1 tablespoon Sesame oil
- 250 ml Vegetable broth
- Sauce thickener dark
- Parry the meat and remove it from the bones, dice the neck and shank pieces. Marinate with the spices and sesame oil for about 20 minutes
- Coat the belly flaps with herb mustard. Then brush with goat’s herb cream cheese (see KB) and roll up to make roulades and pin with wooden skewers.
- Heat the oil in the roaster (I used the roaster from the pressure cooker), fry the chopped onion, fry the roulades on all sides, remove.
- Fry the goulash in portions and add the roulades again. Fill up the vegetable stock and let it stew for about 1 hour.
- Remove the roulades, thicken the resulting sauce with sauce bandages. Serve together
- I had jacket potatoes and chanterelles with it
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