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Grandma's roulades: 5 ingredients and 30 minutes

Photo: RFF

Roulade recipes

Who said that roulades are expensive to prepare? For our roulades you need a maximum of 30 minutes and 5 ingredients. Fast recipes.

The secret of the classic: the best meat and a refined filling. Depending on the type of preparation, the roulades always prepare new culinary delights. Especially great with these roulade recipes: The effort is a maximum of 30 minutes and only 5 ingredients.

Cheese roulade on stewed cabbage

Ingredients (4 people)

75 g dried tomatoes in 1, 200 g camembert, 4 beef roulades (à 180 g each), 150 ml red wine, 1 head (1 kg) white cabbage

preparation

1. Drain the tomatoes. Slice cheese. Place meat next to each other, season with salt and pepper. Cover meat with ¼ of tomatoes and 50 g Camembert. Roll up and wrap with yarn.

2. Cut 100 g of bacon and 2 onions into strips. Crumble the bacon into 1 tablespoon of oil in a roasting pan until crispy. Remove. Fry the onions in bacon fat, remove. Roast meat in the bacon fat. Deglaze with wine and 350 ml broth. In the hot oven (electric cooker: 175 ° C / circulating air: 150 ° C) for about 2 hours stew.

3. Clean cabbage and cut into pieces. Approximately 20 minutes before the end of the roasting season, add cabbage, bacon and onions to the roulades. Mashed potatoes match this.

Turkey rolls with pointed cabbage

Ingredients (4 people)

3 carrots, 1 zucchini, 4 turkey escalopes (each approx. 175 g), 4 slices of Parma ham, 1 small head of pointed cabbage

preparation

1. Peel carrots, halve 1 carrot and cut into 10 cm long pegs. Cut the zucchini into 10 cm long pegs. Wash meat, pat dry. Season with salt and pepper, cover with 1 slice of ham. Spread carrot and zucchini pens on top. Roll up and stick with wooden skewers.

2. Heat 2 tablespoons of oil in a frying pan, fry the turkey rolls in it all around. Deglaze with 375 ml broth and simmer for about 30 minutes.

3. Peel 1 onion and finely dice. Clean cabbage, cut into wide strips and wash. Halve the remaining carrots lengthwise and cut into slices. Heat 2 tablespoons of oil in a saucepan, fry carrots, onion and cabbage. Season with salt, pepper and thyme. Add 100 ml of water, bring to the boil and cook for about 8 minutes. Remove the rolls and keep warm. Stir 5 tablespoons of milk and 1 tablespoon of flour until smooth, and tie the sauce with it. Boil again. Season with salt and pepper. Arrange turkey rolls and cabbage on a plate. Put some sauce over the rolls. To add the remaining sauce. To taste pasta.

Classic beef roulade

Ingredients (4 people)

3 small gherkins, 6 beef roulades (à 150 g each), 100 g breakfast bacon, 500 ml dry red wine, 800 g potatoes

preparation

1. Cut 1 onion into 6 thin slices. Roll 1 onion. Cut cucumbers in half lengthwise. Season the meat with salt and pepper. Spread meat with 1 teaspoon of mustard. 1 slice of bacon, ½ cucumber and 1 onion split on it. Roll up the meat tightly and stick with wooden skewers or a roulade pin.

2. Cut the remaining bacon slices into strips. Fry roulades in 2 tablespoons of oil vigorously for about 10 minutes. Approximately Add onion cubes and bacon 3 minutes before the end of cooking, fry. Add 1 tbsp tomato paste, roast. Dust with 1 teaspoon flour. Add wine and 500 ml broth. Cover and simmer for at least 1 ½ hours.

3. Peel potatoes, halve and cook gently in boiling salted water for about 20 minutes. Season the roulade sauce with salt, pepper and paprika. Drain the potatoes. Do everything.

Chicken rolls in tomato cream

Ingredients (4 people)

50 g of green olives (netsteint), 1 ball of mozzarella, 500 g of passed tomatoes, 200 g of whipped cream, 4 chicken fillets (each weighing approx. 160 g)

preparation

1. Chop the olives for the stuffing, dice the mozzarella. Mix both. Cut 4 onions into slices.

2. Stir tomatoes, 1 tablespoon tomato paste, 150 ml water, cream, salt, pepper and 1 teaspoon broth.

3. Cut each filet lengthwise into two thin slices, pat flat and season. Fill up to 1-2 tbsp. Roll up and put together with wooden skewers.

4. Fry the rolls in 3 tablespoons of oil in a roasting pan. Remove. Sauté the onions and the rest of the stuffing in the frying fat. Deglaze with tomato cream, stewing rolls in it for about 25 minutes. To taste Ciabatta.

Schnitzel rolls with princess beans

Ingredients (4 people)

600 g TK-beans, 5-6 carrots, 4 pork schnitzel (à ca. 150 g), 300 g pork, 200 g whipped cream

preparation

1. Pour beans over with boiling water, leave to soak for 1-2 minutes, drain. Cut carrots into 4-5 cm long strips. Halve schnitzel in half and flatten. Season the meat with salt and pepper. Paint on Mett. Cover with some beans and carrots. Roll up and pin.

2. Fry the rolls in 2 tablespoons of oil in a roasting pan. Remove. Deglaze with 500 ml broth and simmer for 6-8 minutes. Add rolls, stew for 10-12 minutes.

3. Cut 2 onions into strips. Stew with beans and carrots in 1 tablespoon butter for 5-6 minutes. Season with salt, pepper and sugar.

4. Add the cream and 1 tablespoon of butter to the sauce, bring to the boil again. Bind with 2 tablespoons of sauce binder, season to taste. Serve with roulades. It tastes of potato gratin.

Pork roulade with plum jam

Ingredients (4 people)

1 bunch of spring onions, 4 pork schnitzel (about 200 g each), 4 teaspoon plum jam, 8 slices of bacon, 100 ml apple juice

preparation

1. Clean the spring onions and wash thoroughly. Cut 4 spring onions into pieces of approx. 5 cm each. Halve remaining leek onions. Meat flatten slightly between two layers of foil. Season with salt and pepper. Spread the meat thinly with 1 teaspoon of plum jam each. Serve with 2 slices of bacon and 4-5 pieces of spring onions. Roll up from the short side and stick with skewers.

2. Heat 1 tbsp of oil in a pan, fry the roulades in a pan for 4-5 minutes. Deglaze with 250 ml of broth and apple juice, cook over medium heat for 40-50 minutes.

3. Remove the rolls and pass the broth into a small saucepan. Mix 1 tsp starch with a little water. Stir in the broth, bring to a boil and simmer for about 1 minute. Season again with salt and pepper until spicy.

4. Heat 1 tbsp of oil in a pan, halve the spring onions for about 3-4 minutes, turning them over several times. Season with a little sugar, salt and pepper. Cut the roulades into three thick slices. Serve meat and spring onions on four plates. It tastes a homemade mashed potatoes or rice.

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