Swiss Chard Roulades
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g minced meat, mixed
- 2 onions)
- 1 roll, stale
- salt and pepper
- 1 egg (s)
- 16 leaves chard, medium-sized
- 100 g bacon, smoked pork belly
- 2 tablespoon flour
- 1 tablespoon oil
- 500 ml water
Print Recipe
Pin Recipe Instructions
- For the roulades:
- Soak the rolls in milk or water and squeeze them out. Knead together with the mince, the finely chopped onion, the egg, salt and pepper in a bowl to form a homogeneous minced dough, divide into 4 portions. Wash the chard leaves well and pat dry. Either remove the stalk or cut through a third from the top. Lay 4 sheets one behind the other, place the dough formed into a roll on top and roll them together with the sheets, rolling in the protruding parts of the sheet as well. If they don`t look so great afterwards, you can still tie them with kitchen thread.
- For the sauce:
- Dice the bacon (can also be fatty back bacon, then leave out the oil), chop an onion. Fry them together in the oil, dust them with flour and let them brown well. Deglaze with the water, stir the roast / flour set into a creamy sauce. Season with salt and pepper, bring to the boil and add the Swiss chard roulades. Cover and simmer over low heat for about 1 hour.
- Serve with boiled potatoes or mashed potatoes.
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