Roulades in burgundy sauce
- 4 stem (s) parsley, 2 onions span>
- 6 Beef roulades (approx. 180 g each)
- span> Salt, black pepper
- 6 TL medium hot mustard
- 6 spa n> thin slices of Black Forest ham
- 125 g (212 ml) fresh or 1 glass of chanterelles li>
- 2-3 EL span> clarified butter
- 1 EL Tomato paste
- 200 ml span> Pinot Noir or other red wine
- 100-150 g whipped cream
- 1-2 EL span> flour
- some lettuce leaves, cherry tomatoes and parsley
- 6 Roulade pin ln or yarn
105 minutes
light
- 1.
- Wash the parsley, pick off the leaves. Peel the onions, slice one into fine rings, finely dice one. Pat the roulades dry, season with salt and pepper. Brush with 1 teaspoon of mustard each. Ham, parsley andSpread onion rings on top. Roll up and pin in place
- 2.
- Clean the mushrooms, rinse if necessary (drain the mushrooms well from the jar). Heat 1 tbsp clarified butter in the roaster. Fry the onion cubes and mushrooms in it. Season and remove
- 3.
- Heat 1-2 tbsp clarified butter in the frying fat. Fry the roulades vigorously on all sides. Sweat tomato paste with. Deglaze with wine and 1/4 l water. Bring to the boil and stew covered for approx. 1 1/4 hours. Stir in 1/4 l water and cream in between
- 4.
- Mix flour and 3 tbsp water until smooth. Stir in the sauce and simmer briefly. Add mushroom mixture, season again to taste. Arrange and garnish everything. In addition: Tagliatelle
- 5.
- EXTRA TIP
- 6.
- Roulades can also be topped, rolled up and raw freeze. Later fry without defrosting
1 person approx:
- 350 kcal
- 1470 kJ
- 42 g protein
- 16 g fat
- 2 g carbohydrates
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