Small roulades with apple-raisin sauce
easy
60 mins
60 mins
Ingredients
- 50 g Raisins
- 1/8 l tart cider (slightly moussing cider)
- 8 (à 100 g) Pork escalope
- 2 TABLESPOONS Mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 Stalk leek (leek)
- 1 medium onion
- 2 (approx. 300 g) medium-sized apples
- 3 TABLESPOONS Oil
- 1/8 l Vegetable broth (instant)
- 1 TABLESPOON Flour
- 7-10 Tbsp Roulade needles
Directions
- 1
Soak the raisins in three tablespoons of cider. Tap the meat flat. Brush with mustard and season with salt and pepper. Clean and wash the leek, cut it to the length of the escalopes and blanch for two minutes in boiling salted water.
- 2
Place strips of leek on the meat and roll up tightly from the long side. Tighten with roulade needles. Peel and finely chop the onion. Wash apples, cut into eighths, core and cut into pieces.
- 3
Heat two tablespoons of oil in a frying pan and fry the roulades on all sides, remove. Fry the onion and 2/3 of the apple pieces in the remaining oil. Add the roulades, deglaze with the remaining cider and broth, cover and allow to stew for about 1/2 hour.
- 4
Remove the roulades and keep them warm. Puree the sauce. Stir flour in a little cold water until smooth. Bring the sauce with the remaining apples and raisins to the boil, stir in the flour and stir until it thickens slightly.
- 5
Season to taste with salt and pepper. Serve the roulades with the apple-raisin sauce. Spätzle taste good with it.
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