John Myers
Ingredients for 2 servings:
- 2 pork roulade(s), approx. 150 g each
- 200 g minced beef
- 8 slices of ham (Serrano)
- 200 g cheese (Gouda or Emmental)
- 2 onions
- 2 garlic cloves
- 2 tbsp mustard
- Salt and pepper, black
- Red wine, dry
- 250 ml meat broth
- 1 cup crème fraîche with herbs
- 50 g clarified butter
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Lay out the thinly sliced roulades, pat dry, and spread with hot or medium-hot mustard. Spread the minced meat evenly on top, season with salt and pepper. Slice 1 onion into rings and distribute between the two roulades. Finely chop 2 garlic cloves and distribute half between the roulades, setting the other half aside. Grate the cheese onto the roulades and place the Serrano ham on top. Roll up the roulades and secure with pins. Brown them on all sides in a pan with hot clarified butter. Finely dice the second onion and add it with the remaining garlic. Deglaze with a generous splash of red wine. Simmer for about 5 minutes, then place the roulades with the red wine sauce in a preheated oven at 180°C for 20-25 minutes. In the meantime, reduce about 200 ml of red wine with the meat stock. Stir in the crème fraîche and season the sauce with salt and pepper. Add the roulades to the sauce and let them simmer briefly. Serve with rice or parsley potatoes.
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