John Myers
Contents
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Ingredients
- 250 g Bread mix for farmer's crust
- 1 kg Onions
- 750 g Mushrooms brown
- 2 Garlic cloves
- 1 bunch Spring onions
- 2 tbsp Rapeseed oil
- 100 g Mountain cheese
- 8 Beef roulades
- Salt
- Pepper from the grinder
- 2 tsp Thyme
- 4 tbsp Brown sugar
Instructions
- For the bread crust, knead the baking mixture and 170 ml of lukewarm water with the dough hook of the mixer for approx. 5 minutes to form a smooth dough. Cover and let rise in a warm place for about 45 minutes. Knead the dough again on a little flour, roll out approx. 3 cm larger than the shape (18x30 cm).
- Pat the roulades dry. Peel the onions and cut into thin wedges. Clean, halve or quarter the mushrooms. Peel garlic and chop finely. Clean and chop the spring onions. Heat the oil in a pan and fry the mushrooms in it. Add spring onions and garlic and fry briefly. Season with salt, pepper and thyme. Remove.
- Fry the onion wedges in the remaining frying fat. If necessary, add a little more oil. Sprinkle with sugar and caramelize until golden brown over low heat while stirring for about 10 minutes. Add the mushroom mix, mix in and season to taste. Let cool down briefly. Grate and stir in mountain cheese.
- Preheat the oven to 180 ° C. Place 2 roulade slices in the baking dish. Spread 1/3 of the onion and mushroom mixture on top. Place 2 more roulades on top, again spread the onion and mushroom mixture on top. Do the same with the rest. Place the rolled out dough on the mold and press down a little. Bake in the hot oven for about 75 minutes. Then cover with foil and finish baking for another hour.
