Schnitzel rolls with sour chew
easy
75 mins
75 mins
Ingredients
- 1 can(s) (850 ml) Sauerkraut
- 8 thin pork cutlets (approx. 75 g each)
- 7-10 Tbsp black pepper, salt
- 4 TSP + 1 tablespoon tomato paste
- 8 discs Bacon
- 3 TABLESPOONS Oil
- 100 ml dry white wine
- 2 TEASPOONS clear broth (instant)
- 1 red pepper
- 2 Onions
- 6-8 Juniper berries
- 1/8 l apple juice
- 1 collar Parsley
- 1 tablespoon (20 g) butter and flour
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp wooden skewers
Directions
- 1
Drain the sauerkraut well. Wash the meat if necessary, pat dry and pat flat a little. Season with pepper and salt if necessary. Spread with 1/2 tsp. tomato paste. Place 1 slice of bacon and 1-2 tbsp. sauerkraut on each. Roll up and pin
- 2
Fry the roulades in 2 tablespoons of hot oil until they are brown all around. Add 1 tbsp. tomato paste, sauté. Deglaze with about 400 ml water and wine and bring to the boil. Stir in stock and braise covered for about 45 minutes
- 3
Clean, wash and chop the peppers. Peel and chop the onions. Fry both in 1 tbsp. hot oil. Crush juniper. Add the rest of the sauerkraut and fry. Deglaze with 100 ml water and apple juice. Bring to the boil, cover and stew for about 15 minutes. Season to taste with salt and pepper.
- 4
Wash and chop the parsley. Remove the roulades. Knead butter and flour. Stir into the stock in flakes and simmer for a while. Season with salt, pepper and sweet paprika. Add the roulades again and heat up. Arrange everything and sprinkle with parsley. Duchess potatoes go well with it
Nutrition Facts
560 kcal
14 g
35 g
39 g
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