in Recipes

Layered roulades

updated

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Ingredients for 2 servings:

  • 2 slices of roulade
  • 4 m.-sized onion(s)
  • 2 pickles, spicy
  • 100 g bacon slices
  • 5 tbsp mustard (black mustard)
  • 150 ml red wine, dry
  • n. B. Pfeffer
  • some water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

in a Roman pot

Slice the onions into thin rings and the cucumbers into long strips. Cut the roulades in half crosswise. In the soaked earthenware pot, first place a layer of onions, then the meat with the mustard and pepper. Layer the cucumber strips and bacon slices on top. Then layer the onions, etc., on top. Finally, add the bacon. Pour the wine over everything. Place the earthenware pot in a cold oven, set it to 180°C, and cook for about 2 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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