Fleischvögel | theclub.ch | Rezept #181

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon reduces fat while maintaining flavor.

beef

🥗Healthier: lean ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol.

Cut the vegetables, including cucumber and parsley, finely.

Prepare the filling for the Fleischvögel using a special meat mixture from 'Valais Prime Food'.

Season the meat with salt, pepper, and mustard.

Spread the mustard on the meat, then add the filling, leaving a strip on the side unfilled to roll it up.

Roll the meat and secure it with a toothpick.

Place bacon on top of the filling, or wrap it around the meat if preferred.

Heat oil in a pan that can be covered.

Brown the rolled meat in the hot pan until it has color on all sides, then remove from the pan.

Add onions to the same pan and sauté until translucent, then add garlic, carrots, and bay leaves.

Add tomato puree to the pan, ensuring it does not brown to avoid bitterness.

Sprinkle about 1 tablespoon of flour into the mixture to thicken it, stirring to avoid lumps.

Deglaze the pan with the red wine, scraping up any browned bits.

Season with salt, pepper, and a little beef broth.

Return the Fleischvögel to the sauce, bring to a boil, then reduce the heat to low.

Cover and simmer for about 1.5 hours, checking occasionally to ensure it is simmering gently and the meat is covered by sauce.

Remove the lid towards the end to allow the sauce to thicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens