Römertopf: Beef Rouladen From the Römertopf

Lightly pat the roulades with the heel of your hand, rub with salt and pepper, brush one side with oil, then brush with mustard, top with 2 tsp. capers and a third of the peeled, diced onions and 1 hard-boiled egg, roll up and secure with skewers, or white cotton thread.

Fry the roulades briefly in oil in a frying pan, then place them one next to the other in the watered Roman pot, sprinkle in the remaining onion cubes, pour wine over the whole thing, close the pot.

Place in the cold oven and heat up. Pour clear soup in between, maybe turn the rolls carefully to the other side. Season the sauce at the end, add the sour whipped cream and the remaining capers and parsley.

Boiled potatoes or long-grain rice go well with roulades.

Our tip: Use your favorite red wine for cooking!

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