Horse roulades

Ingredients for 4 servings:

• 4 roulade(s) (horse)
• 2 bunch of spring onions
• 2 garlic cloves
• salt and pepper
• e.g. mustard, milder
• 1 piece(s) bacon (belly bacon), smoked
• 2 onions
• some margarine for frying
• n. B. water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Feed like mom

Rinse the roulades under cold water and pat dry. Then place them on a chopping board. Season with salt and pepper, then spread with mustard if desired. For the filling, rinse the spring onions and cut them into small rings. Cut the bacon into thin strips. First, distribute the bacon on the roulades (more or less, depending on your taste), then add the spring onion rings to the bacon (I specified two bunches of spring onions because onions vary in size and you want the roulade to be well-filled. If you have different tastes, the filling can be made with other ingredients; we prefer these). The roulades can now be rolled up and tied or secured with skewers. Peel the two garlic cloves and the two onions, then quarter them. Season the rolled roulades again on the outside with salt and pepper (if you like spicy food, don’t skimp on the pepper). Heat the margarine in a roasting pan and fry the roulades until nicely browned all over. While browning, add the quartered onions and garlic and sauté them as well. Then deglaze with enough water so that the roulades are not covered (depending on how much sauce is needed). Cook in a preheated oven at 180°C (fan oven) for about 1.5 hours. Then remove the roasting pan from the heat and thicken the sauce as needed. I serve it with potatoes and red cabbage. Tip: Tomatoes can also be added while browning. Since I only get XXL roulades at home (30 cm long and 20 cm wide), you have to vary the ingredients a bit when buying them. In terms of taste, there is no better sauce than horse roulades, and the flavor is neutral.