Description
Herzhafte Hackrouladen aus saftigem Rind- und Schweinehack, gefüllt mit würzigem Schwarzwälder Schinken und knackigen Gewürzgurken, umhüllt von zarter Kruste, duftend nach Paprika und Zwiebeln – ein aromatisches, rustikales Fest.
Ingredients
Scale
- 750 g mixed ground meat (half pork, half beef)
- 1 stale bread roll (or 2 slices of toast bread)
- 4 medium onions
- 2 eggs
- 1 tablespoon medium-hot mustard
- Sweet paprika powder
- 8 slices smoked Black Forest ham
- 8 small pickled gherkins
- 3 tablespoons oil
- 1 heaping tablespoon flour
- 100 g heavy cream
- 2 teaspoons instant clear broth granules
- 1/2 bunch parsley
- Salt and freshly ground black pepper
Instructions
- Begin by preparing the bread: Place the stale bread roll (or toast slices) in a small bowl and cover with water. Allow it to soak for about 10 minutes until it is completely softened. Once soaked, squeeze out excess moisture and set aside.
- Peel all four onions. Finely chop one onion and slice the remaining three onions into thin rings. Set the onion rings aside for later.
- In a large mixing bowl, combine the mixed ground meat, the chopped onion, the squeezed bread, the eggs, the mustard, a generous pinch of salt, freshly ground black pepper, and sweet paprika powder to taste. Mix all ingredients thoroughly with your hands or a spoon until you have a smooth, evenly combined meat mixture.
- Divide the meat mixture into eight equal portions. Take two sheets of plastic wrap or parchment paper and place a portion of meat between them. Gently press or roll out each portion into a flat, rectangular shape about 1 cm thick. Repeat for all portions.
- Remove the top layer of plastic wrap. Place one slice of smoked Black Forest ham and one small pickled gherkin on each flattened meat portion. Using the bottom layer of plastic wrap for support, carefully roll up each meat portion into a roulade, enclosing the filling. Secure each roulade with a wooden skewer or toothpick to keep it from unrolling during cooking.
- Heat the oil in a large frying pan over medium-high heat. Once hot, add the roulades and brown them evenly on all sides for about 10 minutes. Turn them regularly to ensure they are golden brown all over. Once browned, remove the roulades from the pan and set aside.
- Add the reserved onion rings to the same pan with the drippings. Sauté the onion rings over medium heat until they become soft and golden brown, stirring occasionally to prevent burning.
- Sprinkle the heaping tablespoon of flour over the sautéed onions and stir well to combine. Cook for 1-2 minutes, allowing the flour to absorb the fat and begin to brown slightly.
- Gradually pour in about 500 ml (1/2 liter) of water while stirring constantly to prevent lumps. Add the heavy cream and the instant broth granules, stirring until the broth is dissolved and the sauce is smooth. Bring the sauce to a gentle boil.
- Return the browned roulades to the pan, nestling them into the sauce. Reduce the heat to low, cover the pan, and let the roulades simmer gently in the sauce for about 15 minutes. This allows the flavors to meld and the roulades to cook through.
- Meanwhile, wash and finely chop the parsley. Taste the onion sauce and adjust the seasoning with salt and freshly ground black pepper as needed.
- To serve, arrange the roulades on plates, spoon over some of the rich onion sauce, and sprinkle with the chopped parsley. These Schwarzwälder Hackrouladen are traditionally served with Spätzle (German egg noodles) or boiled potatoes.
Notes
For best results, use high-quality smoked Black Forest ham and fresh gherkins. If you prefer a thicker sauce, allow it to reduce uncovered for a few minutes after simmering. Wooden skewers or toothpicks are essential to keep the roulades from unrolling during cooking. The dish pairs excellently with Spätzle, mashed potatoes, or crusty bread. Leftovers reheat well and can be enjoyed the next day. Adjust the seasoning to your taste for a more robust or milder flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
