Various Rouladen Fillings

Ingredients

• 1 beef roulade
• 1 slice of ham bacon
• 1 tsp Mustard
• 1 small onion
• 1 pickled cucumber
• salt (pepper)
• 1 beef roulade
• 1 slice of cooked ham
• 1 tbsp cream cheese
• 2 mushrooms, sliced
• 20 g leek ring
• Salt
• Pepper
• fresh thyme
• 1 veal roulade
• 1 slice of bresaola
• 1 slice of Emmental cheese
• a handful fresh blanched spinach leaves
• 1 garlic clove, sliced
• Salt
• 2 fresh sage leaves
• Pepper
• 1 beef roulade
• 2 tbsp sauerkraut
• 0.25 red bell pepper, sliced
• Salt
• Pepper
• chopped parsley

Instructions

1. 1.

   For the beef roulades: flatten each roulade with the heel of your hand, season with salt and pepper. Spread the filling on the roulades leaving a small border. Roll up and secure with a toothpick. Heat 2 tbsp oil in a pan and sear the roulades all around until browned; add liquid to cover them halfway. Simmer covered for about 1½ hours. Strain the sauce through a sieve.

2. 2.

   For the veal roulade: brown in butter over medium heat for 4–5 minutes, add 250 ml white wine and simmer covered for about 15 minutes. Finish the sauce with cream.