Roulades with mushrooms and broccoli
easy
135 mins
135 mins
Ingredients
- 6-8 thin beef roulades (approx. 160 g each)
- 7-10 Tbsp salt, pepper
- 6-8 Tsp Mustard (e.g. "spicy-mild")
- 250-300 g Pork sausage
- 3-4 small gherkins (glass)
- 300 g Mushrooms
- 200 g (425 ml) fresh or 1 tin of chanterelles
- 3 medium-sized onions
- 2 TABLESPOONS oil, 1 tablespoon tomato paste
- 1 kg Potatoes
- 500 g Broccoli
- 1-2 TABLESPOONS Cornstarch
- 1 TABLESPOON butter/margarine
- 7-10 Tbsp wooden skewers
Directions
- 1
Dab the roulades dry. Season with salt and pepper. Spread with mustard. Spread the mince on the roulades. Place 1 cucumber half on each. Roll up the roulades and pin them down
- 2
Clean and wash the mushrooms (drain canned chanterelles). Cut the mushrooms into slices. Peel onions and chop 2 roughly
- 3
Heat the oil in a frying pan. Sauté the roulades in it until they are well done. Remove. Fry the chopped onions and mushrooms briefly in the frying fat, remove the mushrooms. Stir the tomato paste into the frying fat and sweat it on. Deglaze with 3/4 l water and bring to the boil. Add the roulades and braise covered over a low to medium heat for 1 1/4-1 1/2 hours. Add mushrooms after approx. 30 minutes and braise
- 4
Peel and wash the potatoes. Clean and wash broccoli and cut into florets
- 5
Cover the potatoes and cook them in salted water for about 20 minutes. Steam broccoli covered in little boiling salted water for 5-8 minutes
- 6
Take out the roulades. Stir the starch into approx. 2 tablespoons of water until smooth. Stir into the boiling sauce stock, bring to the boil briefly. Put the roulades back into the sauce and braise everything for another 5 minutes
- 7
Finely dice the remaining onion. Fry in hot fat until translucent. Spread over the broccoli. Drain the potatoes. Serve everything
Nutrition Facts
720 kcal
38 g
23 g
76 g
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