Ground meat roulades in cream sauce - Färsrulader i gräddsås

GROUND MEAT ROULADES IN CREAM SAUCE
Färsrulader i gräddsås

To make roulades is easier than you might think and the result is an exciting surprise. Fill it with great vegetables and serve with a cream sauce.

4 servings

14 oz ground meat, 50% beef, 50% pork

4 tablespoons dried breadcrumbs
2/3 cup milk
1 ¼ teaspoons salt
white pepper
1 egg
2 tablespoons mustard
2 tablespoons butter or margarine

Filling:

½ red bell pepper
½ onion
1 tablespoon butter or margarine
¼ cup chopped parsley

Sauce:

1½ cups meat bouillon
2/3 cup cream, 15% fat
1½ tablespoons butter or margarine
2 tablespoons flour
2 tablespoons mild chili sauce
½ to 1 teaspoon Chinese soy sauce
salt, pepper

Decoration:

chopped parsley

Soak the breadcrumbs in the milk for about 5 minutes. Mix the ground meat with salt, pepper, egg and mustard and last blend in the breadcrumbs.

Filling:

Chop sweet pepper and onion. Melt the fat and sizzle sweet pepper, onion and parsley for 3 to 5 minutes. Flatten out the ground meat on a carving board rinsed with water to a rectangle, approx 16 x 8 inches. Cut it in 8 squares. Divide the filling on the squares and roll them up.

Brown the fat in a frying pan and fry the roulades on medium heat until done, approx 10 minutes. Take them up and keep warm.

Whisk out the pan with the bouillon and add cream. Bring to a boil. Mix flour and fat, beat this thickening into the gravy and boil for 3 minutes. Flavour with chili sauce, soy sauce, salt and pepper. Heat the roulades in the sauce and sprinkle with parsley. Serve and enjoy!

Bella