Lettuce with sweet sour cream dressing and spit roast

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the peppers into small cubes. Peel onions and garlic. Finely dice 1 onion, chop garlic. Heat 2 tablespoons of oil in a frying pan, fry the bell pepper, onions and garlic for about 5 minutes. Wash the thyme, shake dry and pluck the leaves. Mix the thyme with the vegetables and season with salt and pepper. Let it cool down

2. 2

   Lay the meat flat on a chopping board, dab dry if necessary and sprinkle with a little salt. Spread thinly with aiwar and cover with bacon. Spread just under half of the paprika filling on it and roll up the meat. Tie with kitchen string to a roll roast. Cut the remaining 2 onions into quarters

3. 3

   Heat 2-3 tablespoons of oil in a frying pan, fry the roast vigorously all around. Finally add onions and fry briefly. Season meat with salt, pepper, paprika and dried marjoram. Pour in approx. 1/4 litre of water, spread the remaining paprika filling around the roast and roast in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 1 1/2-1 3/4 hours. In between, ladle with braising stock

4. 4

   Clean, wash and drain lettuce well. Pluck the lettuce into bite-sized pieces. Carefully wash and drain the chervil and pluck the leaves. Mix the sour cream, lemon juice and sugar well with the whisk of the hand mixer

5. 5

   Lift the meat out of the roaster and let it rest for about 5 minutes. Remove kitchen string and cut the roast into slices. Toast the slices of bread. Mix salad and shman dressing in a large bowl. Sprinkle the salad with chervil and serve with the spit-roast and toasted bread

6. 6

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
690 kcal

CARBS
35 g

FATS
43 g

PROTEINS
41 g