Neck steak rolls with camembert
easy
50 mins
50 mins
Ingredients
- 100 g Cream Camembert
- 4 thin pork neck steaks (approx. 125 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 g Wild cranberries (glass)
- 1 medium onion
- 1 savoy cabbage
- 3 TABLESPOONS Butter
- 300 g Spätzle
- 1-2 TABLESPOONS Oil
- 1 coated Tsp Meat broth
- 1/2 TEASPOON dried thyme
- 1 TABLESPOON Hazelnut flakes
- 1-2 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Cling film
- 7-10 Tbsp wooden skewers
Directions
- 1
Cut the cheese into 8 thin slices. Cut steaks in half lengthwise and beat flat between cling film. Season with salt and pepper. Spread with cranberries and cover with 1 slice of cheese each. Roll up and pin.
- 2
Peel and finely chop the onion. Clean, wash and quarter the savoy cabbage and remove the stalk. Cut the savoy cabbage into strips.
- 3
Heat 2 tablespoons of butter in a saucepan. Fry the onion until transparent. Fry the savoy cabbage. Add about 150 ml water. Bring to the boil, cover and stew for about 20 minutes. Cook spaetzle in boiling salted water for about 16 minutes (see also package instructions).
- 4
Heat the oil in a large pan (with lid). Fry the rolls all around. Add approx. 200 ml water, broth and thyme. Cover and braise over a low heat for about 15 minutes.
- 5
Heat 1 tablespoon of butter in a frying pan. Sauté the nut leaves in it. Drain the spaetzle and toss in the nut butter. Season savoy cabbage with salt and pepper. Remove the roulades. Bring the sauce to the boil again, thicken with sauce thickener and season to taste.
- 6
Do everything. Drink tip: dry red wine, e.g. Trollinger.
Nutrition Facts
710 kcal
56 g
35 g
38 g
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