Paprika roulades

Name: Paprika roulades
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Onions; 4 (175 g each) Rolls of beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried marjoram; 80 g boiled ham in wafer-thin slices; 4 (approx. 150 g) red, roasted peppers from the glass; 1-2 TABLESPOONS clarified butter; 1 Bay leaf; 6 Peppercorns; 1 pack of Half and half dumplings.; 1 Lettuce; 150 g ripened cream; 1-2 TEASPOONS Lemon juice; 1 stalk of dill; 1 TABLESPOON dark sauce thickener; 75 g Whipped cream; 7-10 Tbsp fresh herbs; 7-10 Tbsp Roulade needles

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Onions
4 (175 g each) Rolls of beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried marjoram
80 g boiled ham in wafer-thin slices
4 (approx. 150 g) red, roasted peppers from the glass
1-2 TABLESPOONS clarified butter
1 Bay leaf
6 Peppercorns
1 pack of Half and half dumplings.
1 Lettuce
150 g ripened cream
1-2 TEASPOONS Lemon juice
1 stalk of dill
1 TABLESPOON dark sauce thickener
75 g Whipped cream
7-10 Tbsp fresh herbs
7-10 Tbsp Roulade needles

Directions

1
Peel and finely dice the onions. Wash the roulades, dab dry and tap flatter. Season with salt, pepper and dried marjoram. Cover with boiled ham and roasted peppers. Roll up firmly and pin. Heat the lard in a large pan.
2
Brown the roulades in it all around. Add onions and fry until golden brown. Deglaze with 300 ml water, add bay leaf and peppercorns. Cover and braise for 30 minutes. Meanwhile stir dumpling powder into 750 ml cold water and let it swell for 10 minutes. Form 12 dumplings. Place dumplings in plenty of boiling, slightly salted water and bring to the boil briefly. Cook in an open pot at low heat for 20 minutes. Top up the roulade stock with 300 ml water again and braise for another 30 minutes. Clean and wash lettuce, pluck leaves into bite-sized pieces. Season sour cream with salt, pepper and lemon juice. Wash, chop and stir in the dill.
3
Place dumplings in plenty of boiling, slightly salted water and bring to the boil briefly. Cook in an open pot at low heat for 20 minutes. Top up the roulade stock with 300 ml water again and braise for another 30 minutes. Clean and wash lettuce, pluck leaves into bite-sized pieces. Season sour cream with salt, pepper and lemon juice. Wash, chop and stir in the dill. Dribble sauce over the salad. Remove roulades from the stock. Stir in the sauce thickener and refine with cream. Season to taste with salt and pepper. Arrange roulades with sauce, dumplings and salad. Serve garnished with fresh herbs
4
Dribble sauce over the salad. Remove roulades from the stock. Stir in the sauce thickener and refine with cream. Season to taste with salt and pepper. Arrange roulades with sauce, dumplings and salad. Serve garnished with fresh herbs