Black Forest mince roulades – just delicious



750 g minced meat, half and half
1 roll, stale bread (or 2 slices of toast)
4 meter large onion(s)
2 egg(s)
1 tbsp mustard, medium-hot
paprika powder, (noble sweet)
8 slices of ham, smoked Black Forest
8 small gherkins
3 tbsp oil
1 tbsp flour, heaped
100 g whipping cream
2 tsp broth, clear, granulated
1/2 bunch of parsley
Salt and pepper, mixed with black




soak buns. Peel onions, chop 1, cut 3 into rings. Knead the minced meat, eggs, bread rolls, diced onions, mustard, salt, pepper and sweet paprika.

Divide the mince into eighths and press or roll out between two clingfilms to form flat roulade slices (not too thin). Top each with a slice of ham and a cucumber. Roll up using the bottom cling film and secure with wooden skewers.

Heat oil in a pan. Fry the roulades in it for about 10 minutes. Remove.
Fry the onion rings in the fat until golden brown. Sweat the flour in it. Stir in approx. 1/2 l water, cream and broth, bring to the boil. Place the roulades in the sauce and simmer, covered, for approx. 15 minutes.

Wash parsley, chop. Season the onion sauce with salt and pepper. Serve everything and sprinkle with parsley.

Spaetzle or boiled potatoes taste good with it.




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