Autumn roast beef rolls

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Wash pumpkin, remove seeds and dice flesh roughly. Add to the potatoes about 10 minutes before the end of the cooking time

2. 2

   Roast the walnuts in a pan while turning, remove. Wash the apple, cut the fruit flesh into approx. 0.5 cm thick slices from the core and cut the slices into strips. Coarsely chop the nuts. Spread 1 teaspoon of mustard on each roast beef slice and cover with apple strips and nuts, except for something to sprinkle on top. Roll up the roast beef slices to roulades and fix them with wooden skewers

3. 3

   Heat the oil in a frying pan and fry the roulades for approx. 5 minutes, turning them over. Remove the roulades and keep warm. Pour cider and stock into the pan and loosen the frying pan. Stir the crème fraîche into the sauce and season with salt and pepper. If necessary, thicken the sauce slightly with sauce thickener. Put the roulades back into the sauce

4. 4

   Bring milk and butter to the boil. Drain potatoes and pumpkin, add milk and butter mixture and mash to mush. Season to taste with salt and nutmeg. Arrange roulades, sauce and mashed potatoes and pumpkin on plates and sprinkle with remaining nuts