Description
Saftige Hackrouladen aus würzigem Rind- und Schweinehack, umhüllt von rauchigem Schwarzwälder Schinken, gefüllt mit knackigen Gewürzgurken und Zwiebeln, zart gewürzt, goldbraun gebraten – ein aromatisches, herzhaftes Geschmackserlebnis.
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 Black Forest ham
- 8 small pickled gherkins
- 3 tablespoons oil
- 1 heaping tablespoon flour
- 100 g heavy cream
- 1/2 liter water
- 2 teaspoons clear broth powder
- 1/2 bunch parsley
- Salt and black pepper
Instructions
- Place the stale bread roll (or toast bread) in a bowl and cover it with water to soak for about 10 minutes until fully softened. Once soft, squeeze out any excess water and set aside.
- Peel all four onions. Finely chop one onion and cut the remaining three onions into thin rings. Set aside separately.
- In a large mixing bowl, combine the mixed ground meat, eggs, squeezed bread, chopped onion, mustard, a generous pinch of sweet paprika powder, salt, and black pepper. Knead the mixture thoroughly with your hands or a sturdy spoon until all ingredients are well incorporated and the mixture is smooth.
- Divide the meat mixture into eight equal portions. Place each portion between two sheets of plastic wrap or parchment paper. Use your hands or a rolling pin to flatten each portion into a roughly rectangular, not-too-thin sheet, about 1 cm thick.
- Remove the top sheet of plastic wrap. Place one slice of Black Forest ham and one small pickled gherkin on top of each meat sheet. Using the plastic wrap to help, gently roll up each meat sheet into a tight roulade. 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 the oil is hot, add the roulades and brown them on all sides, turning carefully, for about 10 minutes. When all sides are evenly browned, remove the roulades from the pan and set aside on a plate.
- In the same pan, add the onion rings to the remaining fat. Sauté the onions over medium heat, stirring often, until they become golden brown and caramelized, about 5-7 minutes.
- Sprinkle the flour over the sautéed onions and stir well to combine. Let the flour cook for about 1 minute to remove its raw taste.
- Gradually pour in the water, stirring constantly to avoid lumps. Add the heavy cream and broth powder, continuing to stir until the sauce is smooth. Increase the heat and bring the mixture to a gentle boil.
- Return the browned roulades to the pan, nestling them into the sauce. Reduce the heat to low, cover the pan with a lid, and let the roulades gently simmer in the sauce for about 15 minutes. This will ensure the meat is cooked through and the flavors meld together.
- While the roulades are simmering, wash and finely chop the parsley.
- After 15 minutes, 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 the creamy onion sauce, and sprinkle generously with the chopped parsley.
- These Schwarzwälder Hackrouladen are delicious served with Spätzle (German egg noodles) or boiled potatoes. Serve immediately and enjoy!
Notes
For best results, use a mixture of pork and beef for the ground meat, as it provides both flavor and juiciness. If you like, you can also prepare the roulades in advance and reheat them gently in the sauce before serving. The dish pairs wonderfully with traditional German sides like Spätzle, boiled potatoes, or even a simple green salad. If Black Forest ham is not available, you can substitute with another smoked ham, though the flavor will differ slightly.
- 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
