Pat's pork roulades with minced beef and mint filling

Ingredients for 8 servings:

• 8 pork schnitzels
• 500 g minced beef
• 8 tsp mustard, medium hot
• 2 bulbs of garlic, red
• 1 handful of mint, fresh (apple) mint
• 165 g cream, 15% (approx. 1/2 bottle)
• 2 tbsp oil (safflower oil)
• 2 onions
• 2 tbsp tomato paste
• 1 tsp chili, crushed
• 2 tbsp water
• 300 ml red wine, dry
• 2 bay leaves
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a new taste experience

Peel the onions and garlic, finely chop the onion, press one of the garlic cloves through a garlic press and mix with the mustard, then fry the other, in small pieces, with the roulades. Pound the schnitzels vigorously, season with salt and freshly ground pepper, and brush with the mustard and garlic mixture. Now knead the ground beef with the finely chopped mint leaves, tomato paste, chili, a finely chopped onion, and the water until a smooth mixture is formed. Cover the roulades with this mixture, roughly the same thickness. (If you like, you can add 1 egg and some breadcrumbs to the ground beef, as with meatballs.) Now pin them firmly with roulade pins or wrap them with string, otherwise the roulades will expand during frying. Briefly fry the roulades in hot oil on all sides, then add the remaining onion and garlic and the bay leaf and fry briefly. Deglaze with the red wine and cook with the lid closed. (If using a pressure cooker, add a little extra water; cooking time is approx. 30 minutes) Then keep the roulades warm and refine the sauce with cooking cream and season with salt or pepper if desired.