Roulades – Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 roulade (s)
- 90 g bacon, sliced breakfast bacon
- 2 onions)
- garlic
- 300 g mushrooms
- 20 g butter
- pepper
- salt
- herbs Provence
- liter ⅛ wine, white, semi-dry
- 1 tablespoon cornstarch
- 5 tablespoon milk
- 50 g cream
- 0.5 ½ glass sauce, (gypsy sauce)
- Parsley, smooth
Print Recipe
Pin Recipe Instructions
- Place the roulade flat in an oiled baking dish (do not roll). The shape should be about the size of a roulade. Do not season the meat as the sauce will add flavor.
- Clean the mushrooms (I use brown ones) and cut them into slices. Cut the onions and garlic (to taste) into small cubes.
- Heat the butter and fry the mushrooms briefly. Add onions and garlic and fry briefly. Season with pepper, salt and herbs, deglaze with white wine. Add the gypsy sauce.
- Mix the cornstarch in a bowl with the cream and milk until smooth. Thicken the mushroom mixture with it. Stir in the gypsy sauce
- Place 30 g of bacon on the bottom roulade and pour a third of the sauce over it. Cover the second roulade with 30 g of bacon and pour the sauce over it, then the third roulade and the remaining sauce.
- Preheat the oven to 200 ° top and bottom heat or 175 ° convection. Cook the roulade casserole on the middle rack for approx. 90 minutes. After about 50 - 60 minutes, cover the casserole with aluminum foil so that it does not turn too brown. Cut into portions before serving and sprinkle with smooth, chopped parsley.
- Fresh baguette tastes good with it.
- This casserole is easy to prepare and is suitable for larger quantities. To do this, use a deep juice mold or a deep baking sheet.
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