Pork roulade in beer sauce

Name: Pork roulade in beer sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes; 500 g Broccoli; 2 medium-sized onions; 4 small gherkins; 3 TABLESPOONS Mustard; 8 thin pork cutlets (approx. 75 g each); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 4 discs Bacon; 4 TABLESPOONS Oil; 100 ml Altbier; 1 TEASPOON Vegetable broth (instant); 2-3 TABLESPOONS Whipped cream; 7-10 Tbsp a few squirts of lemon juice; 1-2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Parsley and lemon slices; 7-10 Tbsp wooden skewers

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes
500 g Broccoli
2 medium-sized onions
4 small gherkins
3 TABLESPOONS Mustard
8 thin pork cutlets (approx. 75 g each)
7-10 Tbsp Salt
7-10 Tbsp black pepper
4 discs Bacon
4 TABLESPOONS Oil
100 ml Altbier
1 TEASPOON Vegetable broth (instant)
2-3 TABLESPOONS Whipped cream
7-10 Tbsp a few squirts of lemon juice
1-2 TABLESPOONS dark sauce thickener
7-10 Tbsp Parsley and lemon slices
7-10 Tbsp wooden skewers

Directions

1
Wash the potatoes and boil them with their skins in water for about 20 minutes. Clean and wash broccoli. Peel onions. Cut 1 onion into thin rings, dice 1 onion finely. Dice gherkins also finely, mix with diced onion and mustard.
2
Wash the meat, dab dry and tap flatter. Season with salt and pepper. Halve the bacon slices and place them on the meat. Spread the cucumber mixture on top. Roll up the roulades firmly and pin them with small wooden skewers or roulade needles.
3
Drain the potatoes, rinse with cold water, let them cool down a little and peel them. Heat 2 tablespoons of oil in a pan. Sauté onion rings for about 5 minutes and remove. Heat 1 tablespoon of oil in the frying fat.
4
Sauté the roulades in it for about 10 minutes. Season with salt and pepper. Deglaze the roulades with 300 ml water and Altbier, bring to the boil and stir in the stock. Cover and stew for 10-15 minutes.
5
Meanwhile cook broccoli in boiling salted water for about 7 minutes. Cut potatoes in half and fry them in 1 tablespoon of hot oil in a coated pan until golden brown. Season with salt and pepper. Bring sauce to the boil and refine with cream.
6
Season to taste with lemon juice, salt and pepper. Stir in the sauce thickener, bring to the boil briefly. Arrange roulades in the sauce with onion rings, broccoli and potatoes. Garnish with lemon slices and parsley if desired.