Red wine goulash with spicy parmesan sponge roll

Name: Red wine goulash with spicy parmesan sponge roll
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 4
Ingredients: 7-10 Tbsp For the role; 75 g Parmesan (piece); 50 g Butter; 70 g Flour; 350 ml Milk; 4 Eggs (Gr. M); 7-10 Tbsp salt, pepper; 100 g dried soft tomatoes; 100 g Double cream cheese; 150 g Schmand; 7-10 Tbsp For the goulash; 350 g Carrots; 4 Onions; 1 kg Mixed goulash (cut into large pieces); 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 2 heaped Tbsp Flour; 300 ml Red wine (e.g. Burgundy); 2 Bay leaves; baking paper; 7-10 Tbsp Cling film

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 4

7-10 Tbsp For the role
75 g Parmesan (piece)
50 g Butter
70 g Flour
350 ml Milk
4 Eggs (Gr. M)
7-10 Tbsp salt, pepper
100 g dried soft tomatoes
100 g Double cream cheese
150 g Schmand
7-10 Tbsp For the goulash
350 g Carrots
4 Onions
1 kg Mixed goulash (cut into large pieces)
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
2 heaped Tbsp Flour
300 ml Red wine (e.g. Burgundy)
2 Bay leaves
baking paper
7-10 Tbsp Cling film

Directions

1
Preheat the oven the day before or 4 hours before for the roll (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line a baking tray with baking paper. Line half of it (approx. 35 x 18 cm) with a rail made of multiple-folded aluminium foil.
2
Grate parmesan. Melt butter. Sprinkle 70 g flour on top and sauté briefly. Stir in milk, bring to the boil. Switch off the stove. Separate eggs. Stir in egg yolks one by one, season with salt and pepper. Remove the pot from the stove.
3
Beat the egg white until stiff and fold in. Spread the dough on the tray. 1⁄4 Sprinkle with Parmesan cheese. Bake in a hot oven for about 15 minutes. Remove the velvet baking paper and let it cool down a little. Turn over onto cling film.
4
Chop the tomatoes for the filling. Stir cream cheese, sour cream and the rest of the parmesan until smooth. Spread on the pastry sheet and sprinkle with tomatoes. Roll up firmly with the help of the foil and wrap in it. At least 5 hours, better
5
For the goulash, peel and wash the carrots and cut them into bite-sized pieces. Peel and chop the onions. Dab the goulash dry. Heat 2 tablespoons of oil in a casserole. Fry the goulash in it in portions until brown all around.
6
Fry the onions and carrots briefly. Add all goulash again, season with salt and pepper. Dust with 2 tablespoons of flour and sauté briefly. Deglaze with red wine and 1 l water. Season with salt, pepper and laurel.
7
Bring to the boil, cover and stew for approx. 2 1⁄2 hours over a low to medium heat until the goulash falls apart easily.
8
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Cut the parmesan roll into approx. 12 slices and place them on a baking tray lined with baking paper. Bake in the oven for 10-15 minutes. Season goulash to taste again.
9
Dress everything.