Meat roulades with gherkins in dark onion sauce

These minced meat roulades with gherkins in a dark onion sauce combine a hearty minced meat filling with the savory flavors of mustard, onions, and gherkins. The roulades are first seared on all sides and then gently braised in an aromatic sauce made with roasted onions, carrots, tomato paste, broth, and spices.

The filling is particularly distinctive: Each portion of minced meat is flattened, spread with mustard, and then topped with thinly sliced ​​onions and a whole gherkin. The minced meat is then tightly rolled up using the baking paper and carefully sealed at the ends.

During braising, the dark onion sauce absorbs the rich, browned flavors of the roulades. After about 30 minutes, it can either be finely puréed or left with some chunks. Served with mashed potatoes and plenty of sauce, it makes a hearty meal for four people.

Ingredients for 4 people
For the meat roulades
800g mixed minced meat
1 No
3 tablespoons breadcrumbs
1 tsp salt
Pfeffer
2 tbsp medium-hot mustard
4 gherkins
1 large onion
2 EL Kill
For the sauce
3 large onions
1 carrot
2 tbsp tomato paste
600 ml meat broth
1 EL Senf
1 tsp paprika powder
1 tsp sugar
Salt
Pfeffer
1 tbsp cornstarch, optional
preparation
1. Prepare the minced meat mixture
Place 800g of mixed minced meat into a sufficiently large bowl. Add 1 egg, 3 tablespoons of breadcrumbs, 1 teaspoon of salt, and pepper.

Thoroughly mix all ingredients until a uniform minced meat mixture is formed. The egg and breadcrumbs help the mixture hold together during shaping and allow it to be rolled into stable roulades later.

The mixture should be evenly blended, without egg or breadcrumbs concentrating in isolated spots. At the same time, it should not be processed longer than necessary.

2. Divide the minced meat mixture into four portions.
Divide the prepared minced meat mixture into 4 portions of roughly equal size.

An even distribution ensures that the meat roulades will later be approximately the same size and cook similarly when frying and braising.

Since the recipe is intended for 4 people, each portion makes one large meat roulade.

3. Flatten the minced meat
Place each portion between sheets of baking paper and press into a flat rectangle.

Baking paper makes this step easier because it prevents the minced meat mixture from sticking to your hands or the work surface. It also makes it easier to roll up the flat shape later.

The rectangle should be as uniformly thick as possible. Very thin areas can tear more easily when rolled up or fried, while very thick areas cook more slowly.

4. Spread with mustard
Spread the flattened minced meat surfaces with 2 tablespoons of medium-hot mustard.

The mustard distributes its seasoning directly inside the roulades and goes particularly well with the pickles and onions.

Leave a small border free so that the minced meat mixture can bind together better when sealing later.

5. Chop the onion for the filling.
Peel the 1 large onion and cut it into thin strips.

Thin strips are easier to roll into the roulades than larger pieces. They also spread out better along the gherkin.

6. Fill the hoeing areas
Place some onion strips on each piece of minced meat that has been coated with mustard, and then place one gherkin on top of each.

The cucumber forms the firm core of the roulade. Together with the mustard and onions, it creates a robust, flavorful center when sliced.

The filling should be arranged so that enough minced meat remains to completely enclose it.

7. Roll up the meat roulades
Now carefully but tightly roll up each chopping surface using the baking paper.

Gradually lift the parchment paper and place the ground meat mixture over the filling. The pickle and onions should be completely enclosed inside.

After rolling, carefully press the seam together. Also, carefully seal both ends so that the filling stays inside the roulade as much as possible during later searing and braising.

8. Heat oil in the roasting pan.
Heat the 2 tablespoons of oil in a large roasting pan.

The roasting pan should be large enough so that the 4 meat roulades can be browned all around without being too close together.

Since the sauce is also prepared in the same roasting pan, the roasted aromas created during searing are retained and can later flow into the sauce.

9. Brown the meat roulades thoroughly.
Carefully place the meat roulades in the hot roasting pan and sear them thoroughly on all sides.

Turn them carefully so that the roulades retain their shape and the sealed ends do not break open.

The vigorous searing ensures a distinct browning on the surface and simultaneously forms the flavor base for the later dark onion sauce.

Once the meat roulades have browned all around, carefully remove them from the roasting pan and set them aside briefly.

10. Prepare the vegetables for the sauce
For the sauce, peel the 3 large onions and slice them into strips. Also, finely chop the 1 carrot.

The onions form the main base of the dark sauce, while the carrot contributes additional depth and a light natural sweetness.

Since the sauce can be puréed later if desired, the pieces don’t need to be cut decoratively. The most important thing is that they brown well in the roasting pan.

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