John Myers
Roulades in Wok
The perfect roulades in wok recipe with a picture and simple step-by-step instructions.
- 2 Roulade meat
- Salt and pepper
- Dijon mustard
- Pickled cucumber
- 4 Discs Kat ham
- 1 Fresh onion
- 1 tbsp Clarified butter
- 1 Red peppers
- 2 Vine tomatoes
- 250 ml Dry red wine
- 150 ml Vegetable broth
- Clean the roulades and then season them with salt and pepper. Brush with Dijon mustard and place 2 slices of ham on each of the roulades. Add the onion rings and the quartered pickles and roll everything up together. Secure with roulade needles.
- Heat the clarified butter in the wok and sear the roulades on all sides. Then remove the roulades and set aside.
- Fry the rest of the onion in the same fat. Add the chopped tomatoes and peppers. Deglaze with red wine and vegetable stock and add the roulades again. Let the whole thing stew for about 90 minutes.
- In the meantime, cook the potatoes in salted water and the kohlrabi in vegetable broth as a filling side dish.
- Pass the sauce through a sieve and thicken a little if necessary. Arrange on a plate and serve.
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