Pork roulade with bacon and onion filling

Name: Pork roulade with bacon and onion filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 Onions; 8 thin pork roulades (approx. 75 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Tomato paste; 1 package (100 g) Bacon; 250 g Mushrooms; 250 g Broccoli; 100 g Carrots; 15 g clarified butter; 1 TABLESPOON Flour; 100 ml dry red wine; 1/2 l clear broth (instant); 250 g dried spaetzle; 20 g Butter or margarine; 7-10 Tbsp Roulade needles

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3 Onions
8 thin pork roulades (approx. 75 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Tomato paste
1 package (100 g) Bacon
250 g Mushrooms
250 g Broccoli
100 g Carrots
15 g clarified butter
1 TABLESPOON Flour
100 ml dry red wine
1/2 l clear broth (instant)
250 g dried spaetzle
20 g Butter or margarine
7-10 Tbsp Roulade needles

Directions

1
Peel onions and cut them into slices, except for 1/2 onion. Beat the roulades flat, season with salt and pepper and spread each with a teaspoon of tomato paste. Spread bacon and onion slices on the roulades, roll them up and pin them with roulade needles.
2
Wash, clean and quarter the mushrooms. Clean, wash and cut broccoli into florets. Wash and peel the carrots and finely dice them with the remaining half of the onion. Heat clarified butter in a casserole and fry the roulades on all sides.
3
Remove and fry the mushrooms, carrots and diced onions in hot frying fat. Dust with flour and sauté while stirring. Stir in the rest of the tomato paste and add red wine and stock.
4
Add the roulades and braise covered for 20 minutes. Add broccoli after ten minutes cooking time and cook with the lid on. Cook spaetzle in plenty of boiling salted water for 15 minutes. Place on a sieve, rinse with cold water and drain.
5
Heat the fat in a pot and toss the spaetzle in it. Season roulades with salt and pepper and arrange them on a deep plate. Serve with buttered spaetzle.