Roulade filled with bacon and sauerkraut
easy
50 mins
50 mins
Ingredients
- 4 Pork cutlet (approx. 120 g each)
- 1 can(s) (850 ml; drained 720 g) Sauerkraut
- 2 Onions
- 1 red pepper
- 2 TEASPOONS medium hot mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 15 discs Bacon
- 2 TABLESPOONS Oil
- 1/4 l Vegetable broth (instant)
- 75 g Whipped cream
- 6 Juniper berries
- 2 Bay leaves
- 7-10 Tbsp Sugar
- 2-3 TABLESPOONS White wine vinegar
- 1/4 l Milk
- 1 bag of mashed potatoes
- 7-10 Tbsp grated nutmeg
- 1-2 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Parsley
- 7-10 Tbsp wooden sticks
Directions
- 1
Wash the meat and dab dry. Drain the sauerkraut on a sieve. Peel onions, dice 1 finely, cut the other into rings. Clean, wash and cut the peppers into pieces.
- 2
Spread the schnitzel with mustard and season with salt and pepper. Spread 12 slices of bacon on top, place 1 tablespoon of sauerkraut on each roulade, roll up and stick together with a wooden stick.
- 3
Heat 1 tablespoon of oil in a frying pan, fry the roulades all around for about 8 minutes, deglaze with broth and cream, cover and let them stew for about 30 minutes. Heat the rest of the oil in a saucepan, fry the onion cubes in it until transparent and add the rest of the sauerkraut, juniper berries, bay leaves and paprika.
- 4
Season with salt, pepper, sugar and vinegar, deglaze with 1/4 litre water and braise for about 20 minutes. Bring 1/2 litre of water and some salt to the boil and remove the pot from the heat. Stir in milk and puree flakes, stir again after 1 minute and season with nutmeg.
- 5
Dice the bacon, leave it out in a pan and fry the onion rings in it until golden brown. Remove the roulades from the pan and keep warm. Bring the meat to the boil, stir in the sauce thickener, bring to the boil and season with salt, pepper and paprika.
- 6
Arrange sauerkraut, roulades and mashed potatoes on plates, sprinkled with bacon and onions. Garnish with parsley.
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