'Black Forest Style' minced meat rolls

For 5 people
  • 1 rolls (from the previous day)
  • 4 medium-sized onions
  • 750 g mixed or ground beef
  • 2 Eggs
  • 1 EL medium hot mustard
  • Salt
  • black pepper
  • Noble sweet paprika
  • 8 slices (approx. 100 g) Black Forest ham
  • 8 small pickles (jar)
  • 2-3 EL Oil
  • 1 heaped tablespoon flour
  • 100 g whipped cream
  • 1-2 TL clear broth
  • 1/2 Bunch Parsley
  • freezer bag orsolid cling film
  • wooden skewers
60 minutes
easy
1.
A roll give way. Peel the onions. Chop 1, cut 3 into rings. Knead the mince, eggs, squeezed bread roll, onion cubes, mustard, salt, pepper and noble sweet paprika
2.
Eighth the mince and press into flat roulade slices on the freezer bag. Top with 1 slice of ham and 1 cucumber each. Roll up with the help of the bag, pin it
3.
Heat the oil in a large pan. Fry the roulades all around for about 10 minutes. Remove. Fry the onion rings in the frying fat until golden brown. Sweat the flour in it. Approx. Stir in 1/2 l water, cream and stock, bring to the boil. Place the roulades in the sauce and cook covered for 10-15 minutes
4.
Wash and chop the parsley. Season the onion sauce with salt and pepper. Arrange everything and sprinkle with parsley. Butter carrots and spaetzle go well with it
5.
Drink: cold beer
1 person approx.:
  • 440 kcal
  • 1840 kJ
  • 32 g protein
  • 29 g fat
  • 10 g carbohydrates

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