in

Roulades

5 from 3 votes
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 6 people
Calories 455 kcal

Ingredients
 

  • 6 Discs Roulades
  • Salt
  • Pepper from the grinder
  • 2 tablespoon Mustard medium hot
  • 6 piece Pickled peppers mild
  • 6 piece Snack salami
  • 4 piece Onions
  • 1 toe Garlic
  • 2 tablespoon Clarified butter
  • 1 tablespoon Flour
  • 250 ml Cola
  • 150 g Carrots
  • 250 g Celery
  • 1 Bay leaf
  • 150 ml Mashed tomatoes
  • 1 tablespoon Vegetable paste or vegetable broth

Instructions
 

  • Rinse the meat with cold water, pat dry, pat thinly if necessary and season with salt and pepper. Brush one side of each roulade with mustard.
  • Peel the onions and cut into wide strips and place 2-3 onions on the meat slices. In addition, one pepper and one salami snack, cut in half if necessary. Roll up the roulades, secure and close with 2 roulade needles each. .
  • Heat the butter lard in the pan. Fry the roulades brown all over. Take out of the pan and place in an ovenproof casserole dish.
  • Now fry the peeled onions, cut into strips, in the pan for about 3 minutes until they have turned yellow. Dust with flour, sweat and deglaze with the cola. I also added 150 ml of pureed tomatoes and 1 tbsp of my vegetable paste. Add this onion stock to the roulades and then cover and simmer them in the oven for 80 minutes at 180 ° -200 ° C O / U heat.
  • In the meantime, peel the carrots and celery, wash them, cut into strips and after 30 minutes add the bay leaf to the roulades.
  • Before serving, remove the roulades from the sauce and keep them warm. Remove the bay leaf.
  • Pass the sauce through a sieve and puree some of the vegetables, depending on the desired consistency of the sauce. Season the sauce with salt and pepper.
  • Arrange the roulades with red cabbage and boiled potatoes and serve.

Nutrition

Serving: 100gCalories: 455kcalCarbohydrates: 16.9gProtein: 4.5gFat: 41.6g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Cream of Corn Curry Soup

Hazelnut Ice Cream on Blueberry Reduction with Milk Crumble and Coffee Brownie