Roulade onion meat with farmhouse bread crust

Name: Roulade onion meat with farmhouse bread crust
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 4
Ingredients: 1/2 pck (250 g each) Bread baking mixture (e.g. "farmer's crust"); 1 kg Onions; 750 g Mushrooms; 2 Garlic cloves; 1 collar Spring onions; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Thyme; 4-5 Tbsp Sugar; 100 g Mountain cheese (piece); 8 Beef roulades (approx. 190 g each); 7-10 Tbsp Flour; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

There are days when you just want to hide under a blanket! If you don't have time for that, this roulade onion meat will gladly fill in for you. Delicious!

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 4

1/2 pck (250 g each) Bread baking mixture (e.g. "farmer's crust")
1 kg Onions
750 g Mushrooms
2 Garlic cloves
1 collar Spring onions
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Thyme
4-5 Tbsp Sugar
100 g Mountain cheese (piece)
8 Beef roulades (approx. 190 g each)
7-10 Tbsp Flour
7-10 Tbsp Aluminium foil

Directions

1
Knead the baking mix and 170 ml of lukewarm water with the dough hooks of the mixer at the highest setting for 3-5 minutes to form a smooth dough. Cover and leave to rise for approx. 45 minutes in a warm place until it has grown considerably larger.
2
In the meantime peel the onions and cut them into slices. Clean the mushrooms, possibly wash and halve them. Peel garlic, chop finely. Clean, wash and chop the spring onions. Heat 2 tablespoons of oil in a large pan. Sauté the mushrooms, fry the garlic and spring onions briefly. Season with salt, pepper and 2 tsp. thyme, remove. Heat 2 tbsp. oil in the frying fat. Fry the onions in it. Sprinkle with sugar and caramelise over low heat for about 10 minutes while stirring. Mix in the mushroom mixture, season to taste again. Let cool down briefly. Grate cheese coarsely, stir in.
3
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Pat meat dry. Place 2 roulades in an ovenproof dish (approx. 18 x 30 cm), season with salt and pepper. Approx. 1⁄3 Spread the onion mixture on top. Place 2 more roulades on top and season. Continue until onions and meat are used up.
4
Knead the dough, roll out on a floured work surface slightly larger than the tin, place on top and press down slightly at the edges. Bake in a hot oven for about 1 1⁄4 hours. Cover with foil and bake for about 1 hour.
5
Tip: Where to put the rest? You can use the other half of the bread mix to bake rolls for the next breakfast. To do this, mix the mixture with water as described in the recipe and let it rise. Form into 6-8 rolls and let them rise for another 45 minutes. Bake in the preheated oven (electric cooker: 180 °C) for 15-20 minutes.