Black Forest Meat Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g minced meat, half and half
- 1 roll, stale (or 2 slices toasted bread)
- 4 medium onion (s)
- 2 egg (s)
- 1 tablespoon mustard, medium hot
- Paprika powder, (noble sweet)
- 8 slices ham, smoked Black Forest
- 8 small pickles
- 3 tablespoon oil
- 1 tablespoon flour, heaped
- 100 g whipped cream
- 2 teaspoons broth, clear, grainy
- 0.5 ½ bunch parsley
- Salt and pepper, mixed with black
Print Recipe
Pin Recipe Instructions
- Soak the rolls. Peel the onions, chop 1, cut 3 into rings. Knead the mince, eggs, squeezed bun, diced onion, mustard, salt, pepper and sweet paprika.
- Cut the mince into eighths and press or roll out flat roulade slices between two transparent sheets (not too thin). Top with a slice of ham and a cucumber. Roll up with the help of the transparent film at the bottom and secure with wooden skewers.
- Heat oil in a pan. Fry the roulades all around for about 10 minutes. Remove.
- Fry the onion rings in the frying fat until golden brown. Sweat the flour in it. Stir in approx. 1/2 l water, cream and stock, bring to the boil. Place the roulades in the sauce and cook covered for approx. 15 minutes.
- Wash and chop parsley. Season the onion sauce with salt and pepper. Arrange everything and sprinkle with parsley.
- Spaetzle or boiled potatoes taste great with it.
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