Roulades in Römertopf
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 roulade (s)
- 8 slices bacon
- 8 gherkins
- 2 shallot (s)
- 2 tablespoon mustard
- pepper
- salt
For the sauce:
- little oil, for frying, or clarified butter
- 0.25 ¼ bunch soup greens, cleaned and chopped up
- 2 cup red wine, dry
- 2 cup gravy
- 0.25 liter ¼ water
- a little cornstarch, or locust bean gum, mixed with a little water
- some Worcester sauce
Print Recipe
Pin Recipe Instructions
- Soak the römertopf for 10 minutes.
- Peel the shallots and quarter or eighth. Pat the roulades dry, season with salt and pepper, brush on one side with mustard and top with two slices of bacon, gherkins and shallots each. Roll up with the sides folded in and stick in with toothpicks. Fry them well all over in heated oil.
- Briefly braise the soup greens.
- Now put the roulades in the soaked clay pot, spread the braised vegetables around them and pour in some of the red wine, stock and water. Close the pot and place in the cold oven at 180 ° O / U heat. Let simmer for 2 hours.
- Take the roulades out of the Römertopf and set aside, remove the toothpicks. Pour the resulting gravy into a saucepan, season the sauce again, add Worcester sauce and set. Heat the roulades in the sauce.
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