Summary

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

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Instructions

1. 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).
2. 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.
3. Meanwhile, cut the remaining onions into rings and fry them brown with the sliced mushrooms in a pan.
4. 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).
5. 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.