Meat: PORK ROULADES with Meat Filling

Preheat the oven to 100 ° O / U heat. Used for temporary storage. First, plate the pork slices (between a foil). Then lightly salt and pepper the meat slices. Spread 1 teaspoon of mustard on each slice of meat. Separate the meat into 4 equal parts. Place 1 part of the mince on each slice on the narrow side of the meat and press flat.

Quarter the bell peppers, remove the side walls and stones. Cut each bell pepper quarter into very narrow strips and place each on top of a meat filling. Cut only the white base of the spring onions into narrow slices and distribute evenly over the mince. Roll up the roulades from the filling side and fix them with a tooth stick.

Prepare the vegetables for making the sauce. Clean and core the peppers and cut into smaller pieces. Cut the leek and carrot into very thin slices. Peel and halve the onions and cut the halves into narrow strips. Halve the tomato, cut out the stem end and cut the tomato into strips.

Heat a pan strongly and melt the clarified butter in it. Fry the pork roulades vigorously on all sides and then remove. Put in a baking dish and park in the oven.

Brown the onions in the roasting tray (do not burn them). Then add the remaining vegetables to the onions and let them turn color. Finally stir in the tomato paste well and deglaze everything with the beef stock. Turn the heat down by 2/3 and let the vegetables simmer for 30 minutes. Then pass through a sieve and put the roulades back in. Season the sauce to taste and, if necessary, add seasoning or reduce a little.

I served triplets and Brussels sprouts in a cream sauce with this dish. The next day the leftovers were used: there was the sliced ​​roulades on a spinach tagliatelle (from my supply) and a cucumber salad. Both dishes were very tasty.