Hackrolle à la Cordon bleu

Name: Hackrolle à la Cordon bleu
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 2 Bread rolls from the previous day; 2 medium-sized onions; 1 kg mixed mince; 3 Eggs (Gr. M); 2 TABLESPOONS mustard, salt, pepper; 4 discs cooked ham (approx. 50 g each); 4 discs Gouda (about 50 g each); 7-10 Tbsp Oil; 400 g Mushrooms; 1 TABLESPOON butter/margarine; 1/8 l dry white wine; 100 g Whipped cream; 1 TEASPOON Vegetable broth (instant); 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp lettuce leaves and tomato; 7-10 Tbsp Clear film

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

2 Bread rolls from the previous day
2 medium-sized onions
1 kg mixed mince
3 Eggs (Gr. M)
2 TABLESPOONS mustard, salt, pepper
4 discs cooked ham (approx. 50 g each)
4 discs Gouda (about 50 g each)
7-10 Tbsp Oil
400 g Mushrooms
1 TABLESPOON butter/margarine
1/8 l dry white wine
100 g Whipped cream
1 TEASPOON Vegetable broth (instant)
2-3 TABLESPOONS sauce thickener
7-10 Tbsp lettuce leaves and tomato
7-10 Tbsp Clear film

Directions

1
Soak the buns. Peel and finely chop the onions. Knead with minced meat, squeezed out rolls, eggs, mustard, salt and pepper until smooth
2
Press the mince flat on foil to form a rectangle (approx. 20 x 26 cm). Cover with slices of ham and cheese. Roll up from the long side using the foil. Press the ends of the chopping roll and place on a lightly oiled baking tray. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 hour
3
Clean the mushrooms, wash if necessary and cut into slices. Fry them in hot fat. Season with salt and pepper. Deglaze with 1/8 l water, wine and cream, stir in broth. Bring to the boil, thicken and season to taste. Arrange everything, garnish if necessary. Goes well with parsley potatoes