Ingredients
- 50 g dried porcini mushrooms
- 2 onion
- 50 g walnuts
- 1/2 bunch flat leaf parsley
- 200 g veal sausage meat
- salt, pepper
- 8 beef schnitzel for braising (approx. 100 g each)
- 8 slices cured ham
- 100 ml red wine
- 200 ml beef broth
- 2 cloves
- 1 bay leaf
- thickener
- cream
Preparation
1. Soak the porcini mushrooms in warm water for approx. 10 minutes, then rinse thoroughly, squeeze out and finely chop. Peel and finely cut the onions. Chop walnuts and parsley.
2. Mix the veal sausage meat with onions, porcini mushrooms, walnuts and parsley and season with salt and pepper.
3. Tenderize the beef schnitzel very flat, cover each with a slice of cured ham, spread the sausage meat on the schnitzel, roll up and fix with a toothpick.
4. Heat the pot on highest level up to the roasting window, switch to a low level, dab the roulades dry with paper towel and roast on all sides. Season with salt and pepper.
5. Deglaze with red wine. Add the broth, clove and bay leaf. Cover with Secuquick softline and close. Heat the pot on highest level up to the turbo window, switch to a low level and cook in the turbo area for approx. 15 minutes.
6. At the end of cooking time, depressurize the pot and remove Secuquick. Remove the roulades and keep warm. Remove the cloves and bay leaf, stirr the thickener with a little cold water and lightly thicken the sauce, round off with cream. Season the sauce with salt and pepper and serve with the roulades.
This recipe has been tested and approved by AMC.
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