Roulades stewed in the Römertopf
After frying in the pan, I fry my roulades, then I place them in the Roman pot and shake them. 1 roulade per person, most men are happy about 2.
For the filling I stir together the following cream in a potty:
2 tablespoons tomato paste
1 tbsp mustard
1 tbsp horseradish
3 tablespoons sour cream
Salt pepper
With this paste, I paint the roulades inside. I put a slice of lean raw ham and strips of carrots, gherkins and onions per roulade.
For the 6 roulades I cut 1 thick onion, 3 gherkins and 2 thick carrots.
I roll up the roulades from the shorter side and fry them in a pan with hot oil on the "seam", ie at the end of the roll. So I do not need any meatballs or threads that, as I remember back in the day, always caused sauce marks on Dad's shirt. The roulades do not go on after the good searing, because they are virtually welded. Sauté from both sides, then layer them in the watered Römertopf.
The roulades are doused with a mixture of half a cup of cream with a tsp of salt and pepper and a small glass of red wine, then the lid comes on.
Place the Römertopf in the cold oven and set to 190 degrees. I'm cooking about 1 hour 40 minutes.
Depending on how tender the meat is, even 1 hour 20 minutes could be enough. You have to test that by getting the pot out and peeking at the meat.
Beware, if you do not often work with the Römertopf: be sure to provide two boards as a shelf: for the lower part and the lid. Be very careful when opening, hot steam will come out.
If you want, you can still the sauce with a little cream, mixed in cornstarch bind.
This method saves the frequent pouring of roulades. They are beautiful brown and delicious.
