Summary

Ingredients

• 300 g beans, (French beans)
• 8 steak (s) pork loin (thinly sliced like roulades)
• 1 small onion (s)
• 2 tablespoon horseradish
• 16 slices bacon
• 200 ml Madeira
• 500 ml meat stock
• 200 g whipped cream
• 250 g crème fraîche
• a bit salt
• some black pepper from the mill
• 500 g ribbon noodles

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Instructions

1. Cook the pasta as usual.
2. Boil the beans briefly in salted water so they are still firm. Finely dice the onion.
3. Lay out the thin steaks and first season with salt and pepper on one side. Then spread a thin layer of horseradish. Now cover each with two slices of bacon. Now roll in about 6-7 beans of about the same length and secure with a toothpick.
4. Now heat the oil in a pan and fry the rolls nicely on all sides. Remove the rolls and add a little salt and pepper on the outside.
5. Fry the onion in the frying fat and deglaze with Madeira. Let the whole thing reduce well. Now stir in the meat stock, cream and creme fraiche and simmer for a few minutes. Season to taste again and let the meat rolls stew in the sauce for about 10 minutes.
6. Serve the whole thing with ribbon noodles.
7. If the sauce is not creamy enough for you, stir a piece of frozen butter into the sauce (really put it in the freezer before! It does not work with butter at normal temperature!).