Pork Roulades with Paprika Mousse Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 bell peppers, (color yellow to red)
- 50 ml broth
- pepper
- 2 slices ham, cooked
- 4 pork roulade (s)
- 250 g quark
- Hot peppers
- Hot peppers, dried
- 2 tablespoons oil
- 0.25 liter ¼ water or broth
Print Recipe
Pin Recipe Instructions
- Clean, wash and cut the peppers into pieces. Stew in the broth until soft. Season with pepper and mix with the hand blender. Then maybe let the puree boil down a bit. If you have a pepper to hand, you can cut it into pieces and cook it, but then don`t puree everything at once, but as you like so that it doesn`t get too spicy. Otherwise with separate Season the peppers.
- Mix the slightly cooled mass with the quark. Spread out the roulades and cover with 1 / 2-1 slice of cooked ham. Then put a dollop of the pepper mousse on top and roll it up. Pin with skewers.
- Fry the roulades in hot oil in a pan. Pour in water or broth and let simmer for approx. 1-1 / 2 hours with the lid closed (over low heat).
- Thicken the gravy with a sauce thickener and serve as a sauce with potatoes.
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