Swabian roll

Category: Meat dishes
Kitchen: german
Swabian roll

Ingredients

thin beef schnitzels 4 things
salt
ground black pepper
mustard 1 tbsp. l
ham 4 pieces
eggs are cool 4 things
carrot 2 pcs
small celery root 1 PC
green onion
white wine 50 ml
bouillon 15-200 ml
flour 2-3 st. l
cream 60 ml

Cooking method

  • Slightly beat off the schnitzels.
  • Season with salt, pepper and mustard.
  • Place a slice of ham and an egg on each schnitzel.
  • Roll up the schnitzels and tie them with threads.
  • Peel the vegetables and cut them into small pieces.
  • Heat oil in a frying pan and fry the rolls on all sides.
  • Transfer to a baking dish.
  • Pour wine and broth into the pan where the rolls were fried. Add vegetables.
  • Stir flour in cream and pour into vegetables.
  • Bring to a boil and pour into the schnitzel pan.
  • Place in a preheated (200 g) oven, close the lid and simmer for about 30-40 minutes.
  • Remove the threads, cut each roll into 2 or 3 pieces.
  • If necessary, add salt and pepper to the sauce and serve with rolls.

Note

I made rolls in the oven, but next time I want to try making them in the STEBA c / w.

celfh
A very beautiful and sunny recipe!
Ludmil_a
Thank you, Tatyana! In the fall, you want bright colors.
Creamy
Handsomely! I read in the recipe "small celery root." but I see stalks (petioles) of celery.
Ludmil_a
Alevtina, I already put it in a side dish. To have more vegetables.

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