John Myers
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Roulade Duo in Forest Mushroom Sauce
The perfect roulade duo in forest mushroom sauce recipe with a picture and simple step-by-step instructions.
- 630 g 3 St. Rinderrouladen
- 400 g 2 St. Schweinerouladen
- 400 g Sweet paprika
- 400 g Salt
- 400 g Pepper
- 5 tsp Mustard medium hot
- 70 g 1 DoseTomatenmark 2-fach konzentriert
- 40 g 5 Scheiben Bacon
- 15 g 5 Scheiben Mailänder Salami
- 2 piece Onion small, 5/4 + 3/4
- 5 piece Gherkins pickles
- 4 tablespoon Oil – sun + olive
- 250 ml Water hot
- 1 tsp Hearty beef broth
- 30 g Self-Dried forest mushrooms – porcini mushrooms, butter mushrooms, chestnuts
- Sauce thickener dark
preparation
- Soak the dried forest mushrooms covered in lukewarm water the day before. Bring the roulades to room temperature in good time. Peel and quarter the onions, cut 3/4 into slices. Rinse the roulades, pat dry and lay them out on the clean worktop. Now season the top side of the roulade with the paprika, salt and pepper. Brush with mustard and tomato paste, put on each a slice of bacon, Milanese salami, 1/4 onion and a small gherkin, roll up tightly from the narrow side, fold in the edges and secure with kitchen twine. Prepare the remaining ingredients and prepare the beef broth.
preparation
- Preheat the oven to 150 ° C, place a suitable roaster on the roasting zone of the stove and heat the oil in it moderately, fry the roulades vigorously in portions, sauté the cut onion thirds and deglaze with the beef stock. Place in the oven with the lid on and cook for approx. 75 minutes. Turn the roulades every now and then and pour the gravy over them. Then remove the lid, add the mushrooms and mushroom soaking water without sediment and brown the roulades for another 15 minutes (turn once), regulate the stove to 80 ° C, remove the roulades from the roaster, remove the kitchen twine and keep the roulades warm in the oven. Dissolve the roasted aromas in the roaster, round off with the spices and seed the sauce as desired. At the right time, I prepared triplets as boiled potatoes and Brussels sprouts tossed in butter.
Serving
- Arrange a roulade with boiled potatoes, Brussels sprouts and sauce decoratively on preheated dinner plates and enjoy.
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