Desperate Roman
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 beef roulade (s) (other meat is also possible, course 830;)
- mustard
- salt and pepper
- Ham, diced
- Capers
- Olives
- 2 onions)
- 1 cup whipped cream
- 2 tablespoon yogurt (skimmed milk yogurt)
- 1 small Can (s) mushrooms
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Roll out the roulades well, place cling film on top and pound them a little. Salt, pepper, season with paprika powder. Brush the inside of the roulades with a little mustard.
- Place the onions, diced ham, a few capers and chopped olives on the meat. Fold the roulades in slightly from the long sides and then roll them up well. Pin it with a roulade needle or wrap it with twine.
- Put the stuffed meat in a well-soaked Roman pot, carefully add the whipped cream and mix in the yoghurt. Drain the mushrooms well and place them around the roulades with a few onion rings. Put the lid on and put it in the oven.
- Note! The oven must not be preheated, otherwise the Roman pot may burst.
- Cook for about 45 minutes (220 degrees), then take the pot out of the oven and try to see if the meat is done.
- If you like, you can thicken the sauce. Spice is actually no longer necessary. A delicious butter baguette, rice or potatoes, whatever you like best, tastes like a side dish.
- I invented this recipe out of necessity. My husband came home with two beef roulades and I only had a few ingredients in the cupboard. I was really desperate when I looked in the refrigerator and took what was there. And we found the result really tasty and digestible.
- Good Appetite!
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