Roulades with egg

Ingredients for 2 servings:

• 2 large schnitzels (pork schnitzel) or roulade meat, thinly sliced
• 2 eggs, hard-boiled
• 1 spring onion(s)
• 1 onion(s)
• 2 tsp, heaped mustard, medium hot
• Salt and pepper, black
• Paprika powder, hot
• 1 shot of red wine
• ¼ liter broth
• some Cremefine
• Oil, neutral
• Sauce thickener

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

finished quickly

Mix 2 egg yolks with the mustard and a few drops of oil. Season with salt, pepper, and paprika. Finely chop 1 egg white and the spring onion. Dice the onion. Spread the egg yolk mixture over the roulades. Sprinkle the egg white and onion on top. Roll up the roulades and secure the end with a roulade pin. Sear the roulades in a little oil, starting at the bottom. Add the onions and let them become translucent. Deglaze with a little stock and simmer over low heat for about 20 minutes. The roulade meat needs about 1 hour. After about 10 minutes, add the red wine. Finish cooking. Season the sauce to taste with pepper, salt, and paprika. Add the Cremefine and bring to a boil briefly. Finally, thicken the sauce, if desired. Peas, carrots, and potatoes go well with this. You can add the second egg white, finely chopped, at this point.