Larded Schnitzel Roast
by Editorial Staff
Summary
| Prep Time | 3 hrs 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g roast pork (schnitzel roast)
- salt
- pepper
- 800 g leek, (leek)
- 8 slices bacon (breakfast bacon)
- 20 g clarified butter
- 2 medium onion (s)
- 1 tablespoon broth (instant)
- 100 g whipped cream
- 2 tablespoon mustard, grainy
- 3 tablespoon sauce thickener, light
Print Recipe
Pin Recipe Instructions
- Wash the meat and pat dry. Cut the surface lengthwise 4-5 times approx. 2 cm deep. Season with salt and pepper. Clean and wash the leek. Peel off 4-5 large green leek leaves. Pre-cook in a little salted water for 3-4 minutes. Wrap 1 slice of bacon in 1 leek strip and press into the incisions. Tie the meat together with kitchen twine. Place the meat in a roasting pan and pour hot clarified butter over it. Peel, quarter and add onions. Fry in a preheated oven (electric stove: 200 ° C / gas: level 3) for 1 1/4 to 1 1/2 hours. Dissolve the stock in a good 1/2 liter of hot water and gradually pour in.
- Dice the rest of the bacon. Leave out in a pan, take out. Cut the rest of the leek into pieces and sauté in the fat with 50 ml of water for 8-10 minutes. Spice up. Remove the roast and keep warm. Pour the stock into a saucepan through a sieve. Stir in the cream and mustard and bring to the boil. Scatter sauce thickener and bind the sauce. Season to taste with salt and pepper. Mix the leek with the bacon. Arrange the vegetables on a platter. Slice the roast and place on top of the vegetables. Pour sauce over it. Boiled potatoes taste good with it.
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