Zurich Roulades
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork roulade (s) from the top shell, alternatively schnitzel
- 4 slices cheese (Gouda)
- 4 slices cheese ()
- 200 g ham or bacon
- 150 ml crème fraîche
- 750 ml beef broth
- 400 g canned mushrooms
- Flour
- 2 tablespoon clarified butter
- Salt and pepper, black, sugar
- 3 tablespoon white wine, dry
- food starch
- Mustard, milder
Print Recipe
Pin Recipe Instructions
- Beat the meat between cling film. Salt and pepper lightly. Spread a thin layer of mustard on one side. Cover each with a slice of Gouda cheese and several strips of ham, leaving one edge. Roll up the filled roulades, turning the side edges inwards a little. Fix with metal skewers, toothpicks or kitchen thread.
- Heat clarified butter in a large saucepan. Flour the roulades, knock them off a little and fry them immediately on all sides in the hot clarified butter. Deglaze with the beef stock. Tear up the sliced cheese and add it to the sauce. Place the pot in the oven preheated to 175 degrees (with a lid) and cook at 130 degrees for 1 - 1.5 hours. Then prick the roulade with a meat needle to test it. When they are nice and tender, remove them from the sauce.
- Add the creme fraiche, the wine and the cleaned and halved mushrooms to the sauce. To thicken, stir a little cornstarch in a little cold water and add to the sauce. Let it cook for about five minutes. Season to taste with salt, sugar and pepper. Put the roulades back in the sauce briefly to warm up.
- Serve with pasta, spaetzle or boiled potatoes.
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