roulades potty
Yesterday I wanted to make roulades. I was looking forward to it, because I like to eat it. But what I hate is the winding. A greasy job, constantly with mustard-covered hands. Very annoying. And if you still have to do this for many roulades, it takes forever. We are seven, the three oldest sons had brought their girlfriends, so roll for 10 people roulades. And I can expect two roulades per eater ... suddenly I was tired of wrapped roulades and quite spontaneously began to cut the roulades into strips (across the fiber). Meanwhile, I had the already diced bacon roast. I took the fried bacon out of the pot and fried the roulade strips. Then put the bacon back in, chopped onions, Knofi and a part of the sliced gherkins, sauté together and tomato paste to saute and nice. Dust with flour, roast brown and pour in red wine and broth. Add a bay leaf and some cumin with salt and pepper. Simmer until the meat is tender (goes much faster, of course, than with wrapped roulades). Add the rest of the gherkins and season with salt, pepper and paprika. A bit of thyme and rosemary fits in well. Mix a ladle of sauce with sour cream and plenty of mustard and add to the pot, stir in and do not cook.
Of course, this includes mashed potatoes and lettuce or red cabbage.
Before someone shouts again, "Good, expensive roulade meat!" I would like to say that it was a spontaneous idea to cut the high-quality meat. I am sure, it is synonymous with Geschnetzeltem, which should also be slightly cheaper. In any case, it tasted all excellent, after which I was again a few inches bigger. If this goes on, I'm still growing my göga over his head (he's still thirty centimeters taller)!
