fleischvogel

Ingredients (3 portions)

Instructions (30 min. prep, 60 min. total)

1. If its a junk of meat, slice the meat with your sharpest tool in the shed into 5mm x 15cm slices.
2. Spread the slices over a working brettl.
3. Spread the mustard over the meat slices with a thin 1mm layer.
4. Add pepper and salt.
5. Slice the peeled carrot into sub-millimeter slices.
6. Cut the onion into 1mm cubes.
7. Spread the carrot slices across the meat slices and sprinkle the onion in the spaces between.
8. Cover each meat slices with a final layer of bacon.
9. Carefully roll up the meat slices and keep pushing down to avoid gaps.
10. Use toothpick or better kitchen yarn to hold the fleischvogeln in shape.
11. Heat some oil on a frying pan.
12. Fill a plate with the flour, salt and pepper.
13. Roll each fleischvogel over the flour.
14. Place the fleischvogeln in the hot oil.
15. Turn on new side once cripsy brown.
19. dann in ofen bei 60 grad zum warmhalten. die bratnsauce machn (mehl, Rosemarie, paprika, bissl Bouillon) und dann daran noch amal die rouladen 30min bei kleiner stufe ziehen lassn.
21. i hab dann noch a senfsauce gemacht wo i von der bratensauce a paar Löffeln mit Sauerrahm und senf mischen und auf kleiner flamme auch ziehen lassn.

Comments

pro tip: use kitchen yarn to tie meat together. easier to fry and cook.