Meat birds in red wine sauce

Ingredients for 5 servings:

• 10 beef schnitzels, thinly sliced ​​for roulades
• salt and pepper
• Paprika powder
• 5 slices of cooked ham, halved
• 500 g meatloaf
• 1 bunch chives, finely chopped
• 1 bunch parsley, finely chopped
• 1 shot of port wine
• some mushrooms, cleaned and sliced
• 4 medium-sized carrots, cut into cubes
• ½ small celeriac, cut into cubes
• 2 medium-sized onions, chopped
• 2 garlic cloves, finely chopped
• 1 clove(s)
• 1 large bay leaf
• 700 ml red wine
• 300 ml water
• n. B. Instant gravy of good quality

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Beef roulades filled with cooked ham, sausage meat and mushrooms

Mix the sausage meat with chives, parsley, and port wine. Season the schnitzels with salt and pepper on both sides, and additionally with paprika on the inside. Top half of each schnitzel with half a slice of ham, spread with a tablespoon of sausage meat, and place a row of mushroom slices along the bottom edge. Roll up the schnitzels tightly, tucking in the sides and securing everything with a roulade pin. Preheat the oven to 150 degrees Celsius. Mix the red wine and water and stir in the gravy powder. Brown the roulades in batches and place them in an ovenproof dish with a lid. Sauté the carrots, celery, onions, and garlic in the pan juices, add the clove and bay leaf, and sauté briefly. Deglaze with the red wine/water mixture, bring to a boil briefly, and then pour everything over the roulades. Put the lid on and braise the roulades in the oven for about 90 minutes. Remove the roulades from the pan and cover and set aside. Remove 3 tablespoons of diced vegetables from the sauce and set aside. Puree the remaining vegetables in the sauce, then return the reserved vegetables and roulades to the sauce. Suitable side dishes: mashed potatoes and vegetables of your choice.