John Myers
Ingredients for 4 servings:
- 4 beef or pork roulades, preferably with a fat edge
- some salt and pepper
- some mustard
- 1 large onion(s), finely diced
- 12 slices of breakfast bacon or streaky bacon
- some mushrooms, of your choice
- 1 cup crème fraîche
- some sauce thickener (classic roux for dark sauces)
- 1 shot of brandy
- chili powder
- Garlic granules
- Fat, for frying
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
super delicious
Wash the meat and pat dry. It’s okay if there’s a fat edge, as it adds flavor; if you don’t want to eat it, trim it off. Season the roulades with salt, pepper, chili, and garlic granules. Brush with mustard, add onions, and top each roulade with 2-3 slices of bacon. Roll the roulades and secure them securely. Heat a little fat in a pan and fry the roulades briefly until crispy. The pores should close quickly to prevent the roulade from drying out. Now cook the roulades for 2 hours. For the sauce, add a little lukewarm water, season with a dash of brandy and the classic dark roux, as well as crème fraîche, and add the freshest mushrooms possible. Ole’s intergalactic red cabbage is highly recommended.
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