Peasant Roulade
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg minced meat, mixed
- 2 large egg (s)
- 1 medium onion (s), diced into small pieces
- 2 tablespoon breadcrumbs or breadcrumbs
- salt and pepper
- Paprika powder
- acon or other bacon thinly sliced
- flour
- 2 tablespoon sour cream
- mustard
- Pickled cucumber
- Bacon, streaky for the filling
- 3 teaspoons, heaped beef broth, grained
- Sauce thickener
- water
Print Recipe
Pin Recipe Instructions
- Mix the minced meat with the finely diced onions, spices, eggs and breadcrumbs. The mass must not be too tight. Then form dumplings the size of a tennis ball from the minced meat. Plate on aluminum foil or cling film.
- Then brush the meatballs with the mustard, top with streaked bacon and pickled cucumbers. Roll up carefully and shape the roulades out of the mass. This is best done with wet hands. Wrap the finished roulades with the bacon and secure with a toothpick.
- Now fry the roulades in a casserole or pan, deglaze with water and 3 teaspoons of granulated beef broth and stew in the oven at 180 ° C for about 1 hour. Douse with a little water every now and then.
- Take the finished roulades out of the casserole and keep warm. Tie the meat stock with a sauce thickener and add the sour cream. Possibly pass the sauce through a sieve or puree with the blender.
- Season with spices if necessary. Any side dishes such as red cabbage, butter peas, mixed vegetables, etc. are sufficient.
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