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
Roulades – Casserole
Roulades – Casserole

Instructions

  1. 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.
  2. Clean the mushrooms (I use brown ones) and cut them into slices. Cut the onions and garlic (to taste) into small cubes.
  3. 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.
  4. Mix the cornstarch in a bowl with the cream and milk until smooth. Thicken the mushroom mixture with it. Stir in the gypsy sauce
  5. 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.
  6. 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.
  7. Fresh baguette tastes good with it.
  8. 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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