Summary

Ingredients

• 4 roulade (s) (horse)
• 2 bunch spring onion (s)
• 2 cloves garlic)
• salt and pepper
• mustard, milder
• 1 piece (s) bacon (pork belly), smoked
• 2 onions)
• some margarine to fry
• water

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Instructions

1. Rinse the roulades under cold water and pat dry. Then place on a kitchen board. Salt and pepper, then brush with mustard if necessary.
2. For the filling, wash the spring onions and cut into small rings. Cut the bacon into narrow strips. First distribute the bacon on the roulade (more or less depending on your taste), then put the spring onion rings on the bacon (I specified an extra 2 bunches of spring onions because the size of the onions is different and the roulade should also be properly filled - with other things The filling can also be made with other ingredients, we prefer these). The roulades can now be rolled up and tied or fastened with skewers.
3. Now peel off the two cloves of garlic and the two onions, then quarter them. Salt and pepper the rolled roulades again on the outside (those who like to eat spicy shouldn`t skimp on the pepper).
4. Heat the margarine in a roasting pan and brown the roulades on all sides. When browning, add the quartered onions and garlic and sauté as well. Then deglaze with enough water that the roulades are not covered (depending on how much sauce is needed).
5. Cook in a preheated oven at 180 ° C for approx. 1.5 hours. Then take the casserole off the stove and thicken the sauce as required.
6. I serve it with potatoes and red cabbage.
7. Tip: Tomatoes can also be added when frying.
8. Since I only get XXL roulades at home (30 cm long and 20 cm wide), you have to vary a bit when buying the ingredients. In terms of taste, there is no better sauce than horse roulade and the taste is neutral.