Spicy Roulades

Summary

Ingredients

• 4 roulade (s), from pork
• 4 teaspoons mustard
• 4 slices ham, raw
• 100 g bell pepper (s), rilled and pickled in oil
• 150 g mushrooms
• salt and pepper
• Fat, for frying
• 2 red peppers, thinly sliced
• 1 medium onion (s), diced
• 800 ml meat stock
• 250 g crème fraîche
• 2 tablespoon ajvar
• some sauce thickener
• Tabasco

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Instructions

1. Season the roulades with salt and pepper and brush with mustard. Place a slice of ham on each roulade.
2. Cut the grilled paprika into fine strips and the mushrooms into very fine slices. Spread both on the roulades and then roll them up and secure with the roulade needles.
3. Fry well on all sides in the hot frying fat.
4. Fry the diced onions and the peppers cut into strips in the frying fat towards the end of the roasting time. Deglaze everything with the meat stock and finish cooking the roulades in it, reducing the stock.
5. Remove the roulades from the sauce, keep warm. Stir creme fraiche and ajvar into the sauce and, if you want it to be thicker, thicken with a sauce thickener. Season to taste with salt and Tabasco, put the roulades back into the sauce.
6. Mashed potatoes tastes good with it.