Rolls

Rolls

Place the roulades lengthwise on a board. Cut bacon into long thin slices. Cut 1 onion into fine slices. Spread the roulades with mustard. Season with salt and pepper. Place bacon lengthwise on top. Seasoning Cut cucumber into slices. Spread the spice cucumber and onion on the narrow end of the roulades. Roll up towards the wider end. Pin with skewers. Heat 20 g of lard in a braising pot. Fry the roulades well all around. Place on a plate and cover with aluminium foil. Dice carrots, leek, celery, 1 onion and garlic. Heat 10 g lard in a pot. Braise vegetables and deglaze with wine. Add roulades with roast juice. Bring to the boil briefly. Put a lid on and reduce the temperature. Braise gently for 90 minutes. Puree sauce and vegetables. Extend with 1/4 litre of water as required. Bring to the boil and thicken with dark sauce binder. Keep roulades warm in the sauce. Cook spaetzle and beans. Drain beans, toss in butter and season with salt and pepper.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
579 kcal
38 g
45 g
25 g

(C)opyright by Marions Kochbuch