Voegele - birdy (Roulade with hard boiled egg)

                                      Voegele (Roulade with Egg)

This dish is probably just from the Unterfranken Area of Wuerzburg (Bavaria). I know a lot
germans whom have never heard of that dish. Funny thing is though, every time we visited
my Grandmother, she cooked either Voegele or Schnitzel. You could almost bet on that. I
loved both. Also, in our family it is kind of tradition to cook them on Easter Sunday. Maybe 
because of that hard boiled egg? I don't know. 

That is what you need:

- Pork loin

- same amount hard boiled eggs 

- raw ham (Prosciutto or, better, black Forest ham. But NOT cooked ham)

- Salt,Pepper

- around 1/2 can of Tomato Paste

- 2 packs of Knorr Classic Brown gravy

- 1 TBSP Sour Cream


That is how you do it:

First you need to make the pork loin thinner. Put it in a zip log bag and use that meat hammer to 
get it thin. Not to thin though that its rupturing. Boil the eggs for 10 min (or use the egg boiler).

Salt and Pepper the pork loins, add a slice ham on each and an egg. Roll it up and secure it with 
toothpicks. 

In a bowl, heat up some oil and fry the Rouladen from each side light brown.

Then you add the Tomato paste and let it brown for a couple of min too. Stir constantly so nothing burns.

Now add the water for the Sauce and the brown gravy like it says on the pack. Cover and let it cook for around 1 hrs.. At the very end, add 1 TBSP of Sour cream. Done

We serve it with mashed Potatoes and a veggie mix of peas and carrots, cooked in a Reux. (melt butter with Flour and fry it for a couple of min.. Then add the liquid from the can of the peas and carrots and stir good. Add a bit salt and then warm up the veggies in this) 

Guten Appetit