Making roulades without yarn & Co
Time
Preparation time: 20 min.
Cooking or baking time: 40 min.
Total preparation time: 60 min.
Making roulades step by step: This recipe is for beginners who have never cooked or cooked roulades before.
Yesterday my daughter-in-law called me in Spee: Help, how do I make roulades? The winding does not work, everything falls out. Well, off in the car, they picked up with meat and then it started.
ingredients
- 7 pork roulades
- 1/2 glass of cucumbers (sweet / sour)
- 4 onions
- Mustard medium hot)
- 1 tablespoon tomato paste
- 1 tsp sugar or 2 tsp sugar beet syrup
- 1 tsp broth or 100 ml
- about 30 ml of cream
- possibly 100 ml of red wine (is not required, matter of taste)
- Oil or clarified butter
preparation
- Wash the meat, pat dry.
- Place the slices of meat on foil or baking paper and on a firm, unbreakable worktop.
- With a meat tenderizer (smooth page) the meat knock big picture 2. (Alternatively it is also possible with a small pan, pot, rolling pin).
- Salt and pepper each slice and coat with mustard (eg brush).
- Now put the onions and cucumbers (chopped and mixed) on the middle of the slices. Picture 3!
- Leave the pages free, as well as the lower end picture 4.
- Now put the right side over the filling first, then turn the left side to the middle. Picture 5.
- Now flip the top piece (like on picture 5). Wrap / roll up the whole and leave the roulade on the rolled up side Picture 6.
- Heat oil or clarified butter, one after the other carefully place the roulades in the pot, fold the folded side down! Picture 7
- Roast everything well, turn carefully.
- Take out the roulades, add the tomato paste and any leftovers to the roasting pan / pot. Broth briefly and deglaze with broth (who likes the wine) with 300 ml of water.
- Add the roulades again, fill with water so that they are halfway visible. Cover and simmer or put in the oven, at 180 degrees.
- Simmer roulades for about 35 minutes or stew in the oven. The cooking time depends on the thickness of the roulades!
- Remove roulades from the roasting pan or saucepan and puree the broth with the blender.
- Now add the sugar or syrup, the cream and taste everything.
- If the sauce is too liquid, let it boil down or thicken with a little cornstarch.
- You did it, you are allowed to serve ;-)
Annotation:
If you like, the roulades are filled with bacon.
Your creativity knows no bounds: try it with spinach and cheese cream or fill it with spiced Mett. Peppers, onions, bacon and mushrooms etc.
Try it is about studying ;-)
Have fun cooking!
