Baked Pork Roulades
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large pork roulade (s)
- 2 medium onion (s)
- 1 tablespoon pizza seasoning
- 400 g Mett, (seasoned pork)
- 4 slices cooked ham
- 2 tablespoon tomato ketchup or ajvar
- 1 tablespoon tomato paste
- 250 ml cream
- 200 ml vegetable stock
- 125 g mozzarella
- some cheese, Gouda (grated)
- 1 egg (s)
- some fat, for frying
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Mix the ground meat with the pizza seasoning, 1 tablespoon ketchup or ajvar, egg and finely chopped onion.
- Season the roulades with pepper, cover with boiled ham (whole or half slices, depending on size) and spread the ground meat on top. Roll up and secure with roulade rings / needles.
- Heat the fat and fry the roulades all around for approx. 5 minutes. Then put in a baking dish.
- Mix the cream, broth, tomato paste, pepper, possibly salt and 1-2 tablespoons of ketchup and pour over the meat. Now cover the baking dish and stew the whole thing in the preheated oven at 120-130 ° C top / bottom heat for about 1 hour.
- Drain the mozzarella and stir with the ger. Pour cheese over the meat. Bake without a lid for another 20 minutes.
- Side dishes: boiled potatoes, hash browns or ribbon noodles and green salad
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