John Myers
Roulades – Mediterranean Stuffed
The perfect roulades – mediterranean stuffed recipe with a picture and simple step-by-step instructions.
- 4 Roulade meat
- 4 tbsp Hot mustard
- 2 Onions
- 8 Discs South Tyrolean bacon
- Salt pepper
- 1 Carrot
- 1 glass Beef stock
- 1 disc Brown bread for binding
- 12 Sun-Dried tomatoes in oil
- Clarified butter for frying
- Peel the onions, cut in half and cut into fine slices. Cut the tomatoes lengthways into strips. Knock the roulades lightly on both sides, season with salt and pepper.
- Now brush each with a tablespoon of mustard, place 2 slices of bacon on top, spread some onion and dried tomato. Roll up the meat and set it in place.
- Let some clarified butter get hot in a pan with a lid, fry the roulades well all over. Finally add the remaining onion and the chopped carrot. Sear it lightly. Now deglaze with the stock, fill the glass again with water and add it too. (My family always want a lot of sauce)
- Now tear the bread a little and add it. Let everything simmer over low heat for 45-60 minutes. Remove the roulades, whip up the sauce with the blender and season to taste if necessary.
- Serve roulades with potatoes and red cabbage or with dumplings or dumplings.
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