Hunter Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 2 hrs 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 8 pork schnitzel
- 4 tablespoon mustard
- 16 slices smoked ham
- 4 vegetable onion (s)
- 800 g mushrooms, brown
- 1 bunch soup vegetables (carrot, celery, leek)
- 1 teaspoon tomato paste
- 200 ml white wine
- 600 ml stock (beef or veal)
- 400 ml cream
- 1 tablespoon thyme, fresh
- some parsley, fresh
- some salt and pepper
- some oil
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Beat the pork schnitzel thinly, brush with mustard, season with salt and pepper, cover with ham and roll up (fix with toothpick or thread if necessary).
- Season the roulades outside and fry in a little oil. Add a diced onion, tomato paste and the cleaned and diced soup vegetables, brown them briefly, then deglaze with wine and stock and braise with the lid at 200 ° C in the oven for at least 80 minutes.
- Meanwhile, cut the remaining onions into rings and fry them brown with the sliced mushrooms in a pan.
- At the end of the cooking time, remove the roulades from the sauce and keep warm. Add the cream and thyme to the sauce, bring to the boil and reduce a little. Then puree with a magic wand and season to taste (if necessary, thicken with a sauce thickener).
- Add the mushrooms, onions and meat to the sauce and let it steep for about 15 minutes at a low temperature. Serve sprinkled with parsley.
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