Recipe (english)  ·  Rezept (deutsch)



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 the bacon on top lengthwise. Cut the cucumber into slices. Spread cucumbers and onions over the narrow end of the roulades. Roll up to the wider end. Stuck with skewers. Heat 20 g lard in a stewing pot. Brown the roulades well all around. Place on a plate and cover with aluminium foil. Dice the carrots, leek, celery, 1 onion and garlic. Heat 10 g lard in a pot. Sauté the vegetables and deglaze with wine. Add roulades with roast juice. Bring to the boil. Put on a lid and reduce the temperature. 90 minutes gently stew. Puree the sauce and vegetables. Extend with 1/4 litre of water as required. Bring to the boil and thicken with dark sauces Binder. Keep the 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:
579 kcal
38 g
45 g
25 g

(C)opyright by Marions Kochbuch