Hackrouladen \"Black Forest style\"

Name: Hackrouladen \"Black Forest style\"
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 1 Bread roll (from the previous day); 4 medium-sized onions; 750 g mixed or minced beef; 2 Eggs; 1 TABLESPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sweet peppers; 8 discs (approx. 100 g) Black Forest ham; 8 small gherkins (glass); 2-3 TABLESPOONS Oil; 1 heaped tbsp. flour; 100 g Whipped cream; 1-2 TEASPOONS clear soup; 1/2 bunch Parsley; 7-10 Tbsp freezer bags or rigid cling film; 7-10 Tbsp wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

1 Bread roll (from the previous day)
4 medium-sized onions
750 g mixed or minced beef
2 Eggs
1 TABLESPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sweet peppers
8 discs (approx. 100 g) Black Forest ham
8 small gherkins (glass)
2-3 TABLESPOONS Oil
1 heaped tbsp. flour
100 g Whipped cream
1-2 TEASPOONS clear soup
1/2 bunch Parsley
7-10 Tbsp freezer bags or rigid cling film
7-10 Tbsp wooden skewers

Directions

1
Soak the buns. Peel onions. Chop 1, cut 3 into rings. Knead minced meat, eggs, pressed bread roll, diced onion, mustard, salt, pepper and sweet paprika.
2
Cut the minced meat into eighths and press it into flat roulade slices on the freezer bag. Cover each slice with 1 slice of ham and 1 cucumber. Roll up with the help of the bag, pin it down
3
Heat the oil in a large frying pan. Fry the roulades in it all around for about 10 minutes. Take them out. Fry the onion rings in the frying fat until golden brown. Sweat flour in it. Stir in about 1/2 l water, cream and stock, bring to the boil. Place the roulades in the sauce, cover and stew for 10-15 minutes
4
Wash and chop the parsley. Season onion sauce with salt and pepper. Arrange everything and sprinkle with parsley. Buttered carrots and spaetzle taste good with it.
5
Drink: cold beer