David`s Pork Roulades
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 pork roulade (s)
- Seasoned Salt
- Pepper, colored, from the mill
For the filling:
- a few stalks parsley, finely chopped
- 1 egg yolk
- 1 tablespoon crème fraîche (herbs)
- 0.5 ½ small onion (s), finely chopped
- 2 teaspoons breadcrumbs
- Pepper, colored, from the mill and herbal salt to taste
- 1 tablespoon lard or oil for frying
For the sauce:
- 100 ml gravy from the glass
- 150 ml forest mushroom stock from the jar
- 1 tablespoon crème fraîche (herbs)
- Paprika powder, noble sweet
- 1 pack sauce powder, light
Print Recipe
Pin Recipe Instructions
- Spread the roulades on the work surface and season with the herb salt and pepper.
- Mix the ingredients for the filling into a mixture and let it steep for 10 minutes.
- Then put the mixture in the middle of the roulade and spread it along the long side. Leave a little space at both ends. Fold in the narrow sides a little so that the filling cannot run out so quickly. Roll up. Be careful and don`t press hard, otherwise the filling will splash out. Stick the toothpick through the meat on the edge of the roulade and break off just above it. So fix all around where it seems necessary. The advantage of the broken teeth is definitely that you can sear the roulades all around and they will turn brown everywhere.
- Now heat the fat in a pan and fry the roulades brown on all sides. In the meantime, preheat the oven to 75 degrees. When everything is fried, the pan is in the oven for 2 hours.
- In the meantime, I prepare the side dishes and cook the sauce. To do this, put all the sauce ingredients in a saucepan, bring to the boil, simmer for a few minutes, stirring constantly. Then season to taste and a delicious meal is ready!
- I make spaetzle and fresh bunch of carrots with a lot of parsley.
- When the roulades are ready, I pull the toothpins out of the meat with small tongs. That goes very quickly.
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