Summary

Ingredients

• 10 porcini mushrooms, dried
• 250 ml water for soaking
• 1 onion (s)
• 120 g mushrooms
• 3 tablespoon vegetable oil
• 150 g spinach (frozen)
• 100 g sausae meat
• 4 roulade (s) (beef), 200 g each
• salt and pepper
• 4 slices bacon
• 2 tablespoon stock, grained
• liter ⅛ red wine
• 1 sprig rosemary
• 3 sprigs thyme
• 3 tablespoons cream or Cremefine for cooking
• 1 tablespoon sauce thickener, darker

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Instructions

1. Soak the boletus in 1/4 l of lukewarm water. Then squeeze out, chop, catch the brew and sift through. Peel the onion, chop very finely. Clean and finely chop the mushrooms.
2. Heat 1 tablespoon of oil and fry the mushrooms in it. Thaw the spinach, squeeze it out well and chop it. Knead the sausage meat with the ingredients that have already been prepared.
3. Wash the roulades, pat dry, season with salt and pepper. Brush with the mushroom farce and top with bacon. Roll up the roulades and fix with toothpicks or similar.
4. Now heat 1 tablespoon of oil and fry the roulades all over. Mix the broth with hot porcini mushroom water. Pour in the red wine, add rosemary and thyme. Cover everything and cook for about 1 hour.
5. Heat the remaining oil and fry the mushrooms vigorously for 1 minute. Add the mushrooms to the meat and cook for another 30 minutes. Stir the cream and the sauce thickener into the sweetness and bring to the boil briefly. In addition: savoy cabbage with chanterelles and boiled potatoes.