Roulades in Roman Pot

Coat roulades with oil and let rest for at least 2 h. Dry oil and season meat with salt and pepper, brush with mustard. Put chopped gherkin or capers, chopped onion and diced bacon on the roulades, roll them up and pin them. (If you like a savory taste, brown the roulades briefly on all sides in a frying pan).

Place the roulades close to each other in the roasting pan, add the remaining cubes of one onion, pour red wine over them and close the roasting pan. Cook the roulades for about 100 minutes at 200° Celsius until tender. Boil soup seasoning with a little tap water 1/41 to bouillon on the stove. Carefully add 1 tbsp. flour and a few capers or gherkins to the hot sauce and mix. Bake and season for about 1o minutes with the Roman pot open.

Variations: – Fill the meat with pieces of cheese or grated cheese, slices of egg or whole boiled eggs – Spice up the finished sauce with gherkins – Vary the dish with paradeis pulp, tomatoes, paprika paste or tomato ketchup (Pritamin) – Coat the meat with a little anchovy paste. On it, however, use salt more sparingly.

– Fill the roulades with the following stuffing: Mix the leftover meat or minced meat with chopped smoked bacon, a little onion, chopped parsley and a little grated lemon skin.

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