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Ingredients (4 servings)
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4 Stk. Rinderschnitzel für Rouladen
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1 Stk. Schärdinger Bergbaron
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120 g Schärdinger Kaisertaler
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Senf
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Salz, Pfeffer, Öl
Preparation
- Lay the thin beef cutlets flat, season with salt and pepper, and thinly spread mustard on the top side.
- Cut the Bergbaron and Kaisertaler cheese into oblong sticks, distribute them in the middle of the meat, fold in the sides, and roll up tightly into roulades.
- Secure the roulades with toothpicks and sear them vigorously all over in a hot pot with some oil.
- Pour in a small splash of water, put the lid on, and let the roulades braise gently over medium heat for about 25 to 30 minutes until tender.
