Roulades with leek onions

Roulades with leek onions

For roulades with leek onions first mix tomato pulp, mustard and finely chopped thyme. Season the roulades with pepper and salt. Spread tomatoes with purée. Cut 80 g leek onions into 10 cm long pieces. Wrap the bacon in breakfast. Place on the roulades, wind up and pin. Heat 20 g lard in a casserole dish. Brown the roulades well all around. Cut 100 g leek onions into rings and add. Dice red onions and braise briefly. Deglaze with wine. Add juice and stock. Stew on medium heat for 45 minutes. Cut the streaky bacon into strips. Quarter the mushrooms. Fry the bacon and mushrooms in 10 g lard. Season with salt and pepper. Fill into the casserole. Remove the roulades from the sauce. Stir starch with a little cold water until smooth. Bring sauce to the boil briefly and thicken with starch.

Servings: 3, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
592 kcal
24 g
45 g
32 g

(C)opyright by Marions Kochbuch