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Ingredients (2 servings)
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400 g Schnitzelfleisch vom ALMO-Rind
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100 g Prosciutto Daniele il Divino
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100 g Holländischer Gouda
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1 Stk. Zwiebel
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250 ml Rinderbrühe
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Salz, Pfeffer, Öl
Preparation
- Pound the beef schnitzels flat and season both sides with salt and pepper.
- Top each schnitzel with prosciutto and some gouda, roll up tightly, and secure with toothpicks.
- Sear the beef rolls in a pan with a little oil on all sides, then briefly remove them.
- Sauté the finely chopped onion in the pan drippings, deglaze with beef broth, and return the rolls to the pan.
- Cover and simmer over medium heat for about 30 minutes until the meat is tender.
