Minced Roulades with Cream Cheese Mushroom Stuffing

For the minced roulades with cream cheese and mushroom filling, season the minced meat with bell pepper, salt, paprika powder, marjoram and mustard. Sauté a finely chopped onion in a little oil until translucent and add to the mince. Briefly sauté the chopped mushrooms in the pan with a little oil and a pinch of salt.

Chop the herbs, mix them in and remove from the heat. Sprinkle four pieces of aluminum foil or plastic wrap with breadcrumbs, divide the mince into 4 equal parts and flatten and flatten each on a piece of foil in the shape of a rectangle. Spread a tablespoon of herb cream cheese on each.

Then spread some of the mushroom mixture on top and roll it up using the foil, remove the foil. Set the rest of the mushroom mixture aside. Heat oil in a pan and brown the roulades all over and remove from the pan. Deglaze with a small shot of white wine and then add the water and bouillon cube.

Mix the whipping cream with the flour and stir into the sauce, stir in 2 tablespoons of the herb cream cheese and let it simmer slightly. Add the remaining champions and season with salt. Put the minced roulades with cream cheese and mushroom filling back into the sauce and let it simmer for a short while.

Preparation Tip:

The minced roulades with cream cheese mushroom stuffing go very well with ribbon noodles and green salad.

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