Roulade Roast

For the filling, brown the minced meat and ham in a frying pan with clarified butter. Add all ingredients in turn and stew, season. Stir an egg with a cup of sour cream or crème fraiche, add to the quantity form, fill up with a little bit of clear soup and lightly roll.

Brush the cooled amount on the seasoned, sliced roast. Next, roll up the roast, tie, and place in a gratin dish. Pour a cup of beef broth and roast in the oven at 180 °C for 90 to 120 min.

Garnish: boiled, peeled potatoes tossed in browned, salted butter and sprinkle with parsley.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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