Roulades with spicy ground paprika filling

Name: Roulades with spicy ground paprika filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 red pepper (about 150 g); 1 collar Parsley; 400 g Pork sausage; 7-10 Tbsp Cayenne pepper; 4 (150 g each) Rolls of beef; 3 TABLESPOONS Oil; 200 g Onions; 2 TEASPOONS Cornstarch; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp wooden sticks

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 red pepper (about 150 g)
1 collar Parsley
400 g Pork sausage
7-10 Tbsp Cayenne pepper
4 (150 g each) Rolls of beef
3 TABLESPOONS Oil
200 g Onions
2 TEASPOONS Cornstarch
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp wooden sticks

Directions

1
Clean, wash and dice the peppers. Wash parsley, dab dry, put 4 leaves of parsley aside, chop the rest finely. Knead the ground pork with the bell pepper and parsley. Flavour with cayenne pepper. Wash the roulades, dab dry, possibly tap flatter.
2
Spread the minced beef on the roulades, press them down a little. Roll up firmly and pin. Put 1 leaf of parsley on each roulade and press on. Heat the oil in a roaster or casserole, fry the roulades in it all around. Peel and cut the onions into eighths, add them to the roulades and fry them. Add 800 ml water little by little. Cover and stew for about 1 hour. Remove the roulades and keep warm. Pour stock through a sieve, bring to the boil. Stir starch with cream until smooth.
3
Add 800 ml water little by little. Cover and stew for about 1 hour. Remove the roulades and keep warm. Pour stock through a sieve, bring to the boil. Stir starch with cream until smooth. Stir into the boiling liquid, bring to the boil again. Season to taste with salt and cayenne pepper