Roulade Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 beef / pork roulade (s)
- 300 g bacon, thinly sliced
- 400 g mushrooms, fresh
- 4 tomato (s) (vine tomatoes)
- 3 onion (s), diced
- 1 bottle sauce (steak or gypsy sauce)
- 2 cloves garlic, pressed
- pepper
- 200 ml cream
- Oil (olive oil)
- 2 tablespoon sauce thickener, brown
- Paprika powder, hot as rose
Print Recipe
Pin Recipe Instructions
- Grease a large gratin dish with a little olive oil. Preheat the oven to 180 ° C hot air.
- Clean the mushrooms and cut into not too thin slices, sauté in a little olive oil for about 5 minutes, then add the onion cubes and knofi. Cook everything for about another 5 minutes over medium heat.
- Let cool a little, then mix with the cream and the steak / gypsy sauce. Season to taste with pepper and paprika, but please don`t add too much salt!
- Wash tomatoes, remove the roots, halve and cut into slices.
- 1. Spread the roulade flat in the gratin dish and alternately fill in the bacon, tomato slices and sauce mixture. 2. Place the roulade on top and keep layering until everything is used up, the last layer should be sauce.
- Cover and cook in the oven at 180 ° C for 80 minutes.
- Tip: If you use pork / turkey roulades, the cooking time is reduced by just under 20 minutes.
- The dish is easy to prepare!
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