John Myers
ינהאַלט
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ינגרעדיענץ
- 3 רינדערנס ראָולאַדעס
- 1 ציבעלע
- 100 g סמאָוקט שינקע
- 3 גערקינס
- זענעפט
- זאַלץ
- פעפער
- 2 טעפּלעך רויט ווייַן
- 2 טעפּלעך גרייווי
- סאָוס בינדערס
- Worcestershire סאָוס
ינסטראַקשאַנז
- Season the roulades with salt and pepper and brush with mustard.
- Peel the onion and cut into slices, cut the cucumber in half.
- Place the ham slices on the roulades, place onions and cucumber on top, roll up the roulades and secure with the roulade needles.
- Place the roulades in the Römertopf, pour the red wine and the roast stock over them, close the lid, and put in the cold oven, cook at 180 ° C for about 2 hours.
- Take the roulades out of the Römertopf, set aside, pour the sauce into a saucepan, bring to the boil and thicken with a sauce thickener, season with Worcester sauce, put the roulades back into the sauce, and let them warm up.
- 6, there were bread dumplings and red cabbage from my cookbook.
דערנערונג
באדינען: 100gקאַלאָריעס: 254קייקאַלקאַרבאָוכיידרייץ: 0.2gפּראָטעין: 18.4gפעט: 20.2g
