John Myers
Vegetable Roulades
The perfect vegetable roulades recipe with a picture and simple step-by-step instructions.
- 4 piece Beef Roulade
- 2 packet Soup greens fresh
- 1 cups Mustard
- 1 teaspoon Paprika
- 1 pinch Onion powder
- 1 pinch Black pepper
- 1 pinch Parsley leaf powder
- 1 pinch Sea-Salt
- 1 pinch Garlic powder
- 1 hand Full of peas, frozen or canned
- 250 g Streaky bacon
- 0,25 liter Red wine
- 25 g Butter
- 1 tbsp Flour
- 250 g Mushrooms brown
- 1 cups Creme fraiche Cheese
- 500 g Pasta
- Cut the celery and carrots into sticks and arrange in a pan. I already had soup greens at home and took the vegetables out of the pack. Otherwise I only buy carrots and a piece of celery.
- Lightly fry the vegetables in a pan with a little oil. The vegetables must still be crisp. Dice the bacon and fry. Then mix in the vegetables. Finally, mix in the peas.
- Wash the roulades, pound them a little.
- Then brush with mustard and top with the bacon vegetable mixture. Then roll it up normally and secure with a needle.
- Heat the oil in a large saucepan, fry the roulades vigorously, add the butter, mix in the flour and deglaze with red wine.
- Simmer on a low heat, about 1 hour. Then season the sauce with spices. I always mix my roulade spices myself.
- Before the roulades are ready. Clean and chop the champions, peel and chop an onion and fry everything in a pan.
- Then cook pasta, al dente please.
- When the roulades are ready, arrange a roulade, pasta and then the champions with a little creme on a plate. Good Appetite
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