Renegade Roulades

Ingredients for 1 servings:

• 4 pork roulades or beef roulades
• 1 pack of feta cheese
• 2 tbsp mustard
• 2 tbsp, heaped tomato paste
• 4 gherkins
• 4 tbsp smoked bacon
• 2 shallots
• some garlic chives, fresh
• salt and pepper
• oil
• 500 ml red wine, dry
• 500 ml beef broth
• 1 bunch of soup vegetables
• 2 shallots
• 1 tbsp, heaped paprika powder
• 1 cup crème fraîche
• lots of tomato paste
• some salt and pepper
• Sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 55 minutes

Puree the feta cheese with mustard and tomato paste. Dice the gherkins, bacon, shallots, and garlic chives. Season the meat with salt and pepper, spread with the feta cream, and sprinkle with the finely chopped ingredients. Roll up the roulades and secure with toothpicks. Heat a little oil and sear the roulades vigorously on all sides, then set aside. Wash and finely chop the soup vegetables and shallots. Sauté the soup vegetables, tomato paste, paprika, and shallots in the fat from the roulades until crisp. Deglaze with the red wine and add the roulades to the sauce. Simmer and reduce slightly. Then add the beef broth and simmer the roulades, covered, over low heat for about 2.5 hours until tender. Remove the roulades, add the crème fraîche, and puree the sauce with a hand blender. Season to taste with salt, sugar, and pepper. Return the roulades to the sauce and serve. I like this recipe best with rosemary-covered potato wedges and red cabbage as a side dish.