Meat rolls with zucchini vegetables

Name: Meat rolls with zucchini vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Potatoes; 1 Onion; 400 g mixed minced meat; 2 Eggs (size M); 2-3 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 small courgettes (about 150 g each); 4 TSP Mustard; 8 discs Bacon; 1-2 TABLESPOONS Olive oil; 2 red peppers; 7-10 Tbsp Sugar; 200 ml dry red wine; 200 ml Vegetable stock (glass); 150 ml Milk; 7-10 Tbsp grated nutmeg; 2 TEASPOONS Cornstarch; 7-10 Tbsp Rosemary; 7-10 Tbsp Cling film

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Potatoes
1 Onion
400 g mixed minced meat
2 Eggs (size M)
2-3 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 small courgettes (about 150 g each)
4 TSP Mustard
8 discs Bacon
1-2 TABLESPOONS Olive oil
2 red peppers
7-10 Tbsp Sugar
200 ml dry red wine
200 ml Vegetable stock (glass)
150 ml Milk
7-10 Tbsp grated nutmeg
2 TEASPOONS Cornstarch
7-10 Tbsp Rosemary
7-10 Tbsp Cling film

Directions

1
Peel and wash the potatoes, cut them into quarters and set aside. Peel and finely chop the onion. Knead minced meat, eggs, breadcrumbs and onion. Season with salt and pepper. Clean and wash the zucchini.
2
Cut off 8 very thin slices of a zucchini lengthwise with a peeler. Divide the minced meat into 4 portions and form rectangular plates (15 x 10 cm) one after the other on a piece of cling film.
3
Spread with about 1 teaspoon of mustard, cover with 1 slice of bacon and 2 slices of courgette and roll up firmly with the help of the foil. Wrap one slice of bacon around each roulade. Cook the potatoes in boiling salted water for about 20 minutes.
4
Heat the oil in a large, coated pan. Carefully fry the roulades in it for 4-5 minutes at medium heat. Quarter the remaining courgettes lengthwise and cut into slices at an angle. Clean, wash and cut the peppers into rings.
5
Remove the roulades, place them on a baking tray and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes. Re-heat the roulades. Fry the peppers and courgettes for 3-5 minutes, season with salt, pepper and a little sugar, remove and keep warm.
6
Deglaze the roasting set with red wine and stock, bring to the boil and let it simmer down briefly. In the meantime drain the potatoes. Add milk and mash to puree. Season to taste with salt, pepper and nutmeg. Stir the starch with a little water until smooth and thicken the sauce.
7
Bring to the boil again and season to taste with salt and pepper. Arrange roulades, mashed potatoes, vegetables and sauce on preheated plates and garnish with rosemary sprigs.