Pork roulade

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the roulades, dab dry, tap flatter. Spread with cream cheese. Cut the bacon slices in half lengthwise. Put 1/2 slice of bacon on each roulade and sprinkle with fried onions. Roll up firmly and pin. Heat the oil.

2. 2

   Fry the roulades in it all around. Season with salt and pepper. Deglaze with stock and brandy, bring to the boil. Wash and chop the thyme and add to the stock. Cover and cook for 15-20 minutes. Meanwhile clean and wash the broccoli and divide into small florets. Cook in boiling salted water for about 8 minutes, then drain. Peel onion and cut into fine slices. For the puree boil 375 ml water and 1/2 teaspoon salt. Remove the pot from the heat, add the milk and stir in the puree. Heat the fat.

3. 3

   Cook in boiling salted water for about 8 minutes, then drain. Peel onion and cut into fine slices. For the puree boil 375 ml water and 1/2 teaspoon salt. Remove the pot from the heat, add the milk and stir in the puree. Heat the fat. Brown the onion slices, add broccoli and toss. Remove the roulades from the stock. Stir cream and flour until smooth. Stir into the stock while stirring constantly, let it boil for 2 minutes. Season to taste with salt and pepper. Serve garnished with thyme

4. 4

   Brown the onion slices, add broccoli and toss. Remove the roulades from the stock. Stir cream and flour until smooth. Stir into the stock while stirring constantly, let it boil for 2 minutes. Season to taste with salt and pepper. Serve garnished with thyme

Nutrition Facts

KCAL
660 kcal

CARBS
31 g

FATS
31 g

PROTEINS
56 g