Meat Roulades with Creamy Onion Sauce

Directions

1. Preheat your kitchen and prep your ingredients: soak the bread roll in a little water or milk until soft. Peel all onions—chop one finely and cut three into rings for the sauce.
2. In a large bowl, combine the minced meat, eggs, soaked bread (squeezed dry), finely chopped onion, mustard, paprika, salt, and pepper. Knead until evenly mixed.
3. Divide the meat mixture into 8 equal portions. Using cling film, press or roll each portion into a flat rectangle, about ½–1 cm thick.
4. Top each flattened portion with a slice of ham and a gherkin. Roll up tightly using the bottom cling film to help shape them into roulades. Secure each roll with wooden skewers.
5. Heat oil in a large skillet over medium heat. Fry the roulades for about 10 minutes, turning occasionally until browned on all sides. Remove and set aside.
6. In the same pan, fry the onion rings until golden brown. Sprinkle in the flour and cook briefly to remove the raw taste.
7. Gradually stir in about ½ liter (2 cups) water, then add the whipping cream and granulated broth. Bring the mixture to a gentle boil.
8. Return the roulades to the pan, reduce heat to low, cover, and simmer for about 15 minutes until the meat is cooked through and the sauce has thickened slightly.
9. Stir in chopped parsley and adjust seasoning with salt and pepper. Remove the wooden skewers before serving.

Recipe Details

• Prep time: 30 minutes
• Cook time: 25 minutes
• Total time: 55 minutes
• Servings: 4–6
• Difficulty: Medium

Variations & Substitutions

• Cheese-stuffed roulades: Add a thin slice of Swiss or Emmental cheese along with the ham for a creamy surprise.
• Vegetable twist: Replace gherkins with thin strips of bell pepper or zucchini for a milder, colorful filling.
• Spice level: Use hot mustard or a pinch of chili powder in the meat mixture to add some heat.
• Sauce swap: Substitute cream with coconut cream or plant-based cream for a lighter or dairy-free version.

Serving Suggestions