Description
Saftige Hackrouladen aus würzigem Rind- und Schweinefleisch, gefüllt mit rauchigem Schwarzwälder Schinken und knackigen Gewürzgurken, umhüllt von einer zarten Kruste, vollmundig, aromatisch und herzhaft im Geschmack.
Ingredients
Scale
- 750 g mixed ground meat (half beef, half pork)
- 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 whipping cream
- 2 teaspoons instant clear broth (granulated)
- 1/2 bunch parsley
- Salt and freshly ground black pepper
Instructions
- Begin by soaking the stale bread roll (or toast slices) in cold water for a few minutes until softened. Once soft, squeeze out the excess water from the bread and set it aside. Meanwhile, peel all four onions. Finely chop one onion and cut the remaining three into thin rings.
- In a large mixing bowl, combine the ground meat, eggs, squeezed bread, chopped onion, mustard, a generous pinch of salt, freshly ground black pepper, and sweet paprika powder. Using clean hands, knead the mixture thoroughly until all ingredients are evenly incorporated and the mass is cohesive.
- Divide the meat mixture into eight equal portions. Place each portion between two sheets of plastic wrap or cling film. Gently press or roll each portion into a flat rectangle, about 1 cm thick—be careful not to make them too thin, as they need to hold the filling.
- Remove the top layer of cling film from each meat portion. Lay one slice of smoked Black Forest ham and one small gherkin lengthwise in the center of each flattened portion. Using the bottom layer of cling film to help, carefully roll up the meat tightly around the filling to form a roulade. Secure each roulade with a wooden toothpick or skewer to prevent them from unrolling during cooking.
- Heat the oil in a large, deep skillet or frying pan over medium-high heat. When the oil is hot, add the roulades and brown them on all sides, turning gently as needed. This should take about 10 minutes. Once evenly browned, remove the roulades from the pan and set aside.
- Add the onion rings to the same pan with the remaining fat. Sauté the onions over medium heat, stirring often, until they become soft and golden brown. Sprinkle the flour over the onions and cook, stirring constantly, for about 1-2 minutes to allow the flour to absorb the fat and to create a roux.
- Gradually add about 500 ml (half a liter) of water to the pan, stirring constantly to avoid lumps. Pour in the whipping cream and add the instant broth granules, stirring until well combined. Bring the sauce to a gentle boil, stirring frequently, until it begins to thicken.
- Return the browned roulades to the pan, nestling them into the sauce. Cover the pan with a lid and let the roulades simmer gently over low to medium heat for about 15 minutes, allowing the flavors to meld and the roulades to cook through.
- While the roulades are simmering, wash the parsley thoroughly, shake it dry, and finely chop the leaves.
- After simmering, taste the onion sauce and adjust the seasoning with additional salt and freshly ground black pepper as needed. Carefully remove the toothpicks or skewers from the roulades. Arrange the roulades on a serving platter or individual plates, spoon plenty of the creamy onion sauce over them, and sprinkle generously with the chopped parsley.
- Serve the Schwarzwälder Hackrouladen hot, accompanied by traditional side dishes such as Spätzle (German egg noodles) or boiled potatoes, which are perfect for soaking up the delicious sauce.
Notes
For best results, use high-quality smoked Black Forest ham for authentic flavor. If you cannot find Black Forest ham, substitute with another mild, smoked ham. The roulades can be made a few hours in advance and gently reheated in the sauce before serving. Leftover roulades taste even better the next day. Serve with Spätzle, mashed potatoes, or crusty bread to enjoy the sauce. You can also add a dash of dry white wine to the sauce for extra depth of 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
