Hunting style rolls


  • 8 pork schnitzel
  • 4 tablespoons mustard
  • 16 slices of smoked ham
  • 4 onions
  • 800 grams brown champignons
  • 1 bunch of soup greens (carrots, celery, leek)
  • 1 teaspoon tomato paste
  • 200 milliliters white wine
  • 600 milliliters of broth
  • 400 milliliters cream
  • 1 teaspoon fresh thyme
  • fresh parsley
  • salt
  • pepper
  • vegetable oil for frying

Preparation method (receipt)

Beat the schnitzel with kitchen hammer, grease with mustard, salt and pepper. Place ham slices on the top and roll up. Season rolls and fry until golden brown. Add diced onion and tomato paste with coarsely chopped roots, fry. Pour the wine and boil under a cover or in the oven at 200 degrees Celsius for 80 minutes. Cut the remaining onion into rings. Fry in a pot with chopped champignons. Remove rolls from the sauce, pour cream, add chopped thyme, stew not long, if necessary add the starch, place meat into the sauce with onions and champignons. Stew for 15 minutes on small heat, sprinkle with parsley and serve.

pork mustard smoked ham onion brown champignons carrot celery leek tomato paste white wine broth cream thyme parsley salt pepper vegetable oil