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5 from 1 vote

Mini meat roulade "Stephanie"

Gourmet version of traditional Bulgarian Meatloaf "Stephanie" 
Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Nikolay's Kitchen
Keyword: mince, meat, loaf, beef, pork, rouladen
Servings: 4
Author: Nikolay's Kitchen

Ingredients

For the Roulades

  • 500  g  Mince meat
  • 1  Egg
  • 50  Bread crumbs
  • 1  Diced Onion
  • Cumin, Black Pepper, Salt

Roulade Stuffing

  • 5-6  Gherkins
  • 3  Peeled and boiled Carrots
  • 3  Boiled Eggs
  • Chopped Parsley

For the Sauce

  • 2  Diced Shallots
  • 1  l  Demi Glace
  • 1  tbsp Tomato Paste
  • 1  tsp  Dijon Mustard
  • 200  ml Red Wine
  • White flour

For the New Potatoes

  • 400  g  New Potatoes
  • 300  ml Chicken Stock
  • 2  Cloves Garlic
  • Thyme,Salt and Pepper

Instructions

  • Mix all the ingredients for the roulades and leave them for one hour to rest. 
  • Dice Gherkins, dice boiled Carrots, peel and dice boiled eggs. Mix them all and add chopped parsley.
  • Shape the roulades as it's shown in the picture. 
  • Coat the roulades with flour. 
  • In a skillet seal the roulades on all sides and leave them aside over kitchen paper.
  • In the same skillet fry the shallots. 
  • Add red wine and let it evaporate completely. 
  • Add flour and fry it until golden. 
  • Add demi-glace, tomato paste, mustard and let it simmer for 10 min. 
  • Add roulades and simmer for another 20 min.
  • Cur the ends of each potato and place them in a baking tray with baking paper. 
  • Add chicken stock, thyme, and garlic. Brush with butter and bake until potatoes are soft and golden brown.
  • Serve two roulades per portion with few potatoes and spoon of rest stuffing. Bon appetite.