Renegade Roulades
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 2 hrs 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 pork roulade (s) or beef roulades
- 1 packet feta cheese
- 2 tablespoon mustard
- 2 tablespoon, heaped tomato paste
- 4 pickled cucumber (s)
- 4 tablespoon bacon, smoked
- 2 shallot (s)
- some garlic chives, fresher
- salt and pepper
- oil
For the sauce:
- 500 ml red wine, dry
- 500 ml beef broth
- 1 bunch soup vegetables
- 2 shallot (s)
- 1 tablespoon, heaped paprika powder
- 1 cup crème fraîche
- a lot tomato paste
- some salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Puree the feta cheese with mustard and tomato paste. Cut the pickles, bacon, shallots and chives into small cubes.
- Season the meat with salt and pepper, brush with the feta cream and sprinkle with the finely chopped ingredients. Roll up the roulades and secure with toothpicks. Let some oil get hot and fry the roulades vigorously on all sides, then set aside.
- Wash and chop the soup vegetables and shallots.
- Sear the soup vegetables, tomato paste, paprika powder and the shallots in the frying fat from the roulades. Deglaze with the red wine and place the roulades in the sauce. Simmer a little and let it reduce. Then pour in the beef broth and cover the roulades for approx. 2 1/2 hours over low heat.
- Then remove the roulades, add the crème fraîche and puree the sauce with the blender. Season to taste with salt, sugar and pepper. Put the roulades back in the sauce and serve.
- I like the recipe best with potato wedges in rosemary and red cabbage as a side dish.
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