John Myers
Meat: Gorgonzola and Pear Roulades
The perfect meat: gorgonzola and pear roulades recipe with a picture and simple step-by-step instructions.
- 4 piece Beef roulades
- Salt pepper
- 0,5 tsp Nutmeg
- 3 piece Pears
- 200 g Gorgonzola
- 1 Pc. Onion
- 200 ml Dry white wine
- 200 ml Beef broth
- Oil
- 100 g Crème légère, 15% fat
- Sauce thickener if necessary
- Spread out the roulades, sprinkle with salt, pepper and a pinch of nutmeg. Spread a total of approx. 150 g Gorgonzola on the roulades. Peel the pears and dice them finely. Spread on the roulades.
- Fold in the edges of the roulades and then roll them up tightly. Fix with toothpicks or kitchen thread. Heat the oil in a casserole and fry the roulades on all sides. Peel onion and chop finely. Add and sauté briefly.
- Deglaze with white wine and stock, bring to the boil and then simmer over low heat with the lid closed for at least 60 minutes. Turn the roulades occasionally.
- Then remove the roulades and keep them warm. Melt the remaining Gorgonzola in the broth, stir in the crème légère and simmer the sauce over high heat until creamy. If the sauce is still too thin, stir in a little sauce thickener.
- This fits e.g. noodles, spaetzle, gnocchi, croquettes, rice, jacket potatoes etc … If you don’t have fresh pears on hand, you can also use canned pears.
Facebook Comments