Beef rolls with onion-cheese filling

Name: Beef rolls with onion-cheese filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 4 thin slices (80 g each) of beef topside; 2 Onions; 100 g Mushrooms; 3 TSP clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g grated Emmental cheese; 1 bunch of greens; 1 TABLESPOON Flour; 1 TABLESPOON Tomato paste; 1/2 l Vegetable broth; 1 Bay leaf; 3 Juniper berries; 250 g leaf spinach; 1 TEASPOON Butter or margarine; 100 ml Milk; 1 Bag of mashed potatoes (1-2 portions; pannies); 7-10 Tbsp grated nutmeg; 3 TABLESPOONS Whipped cream; 7-10 Tbsp Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 2

4 thin slices (80 g each) of beef topside
2 Onions
100 g Mushrooms
3 TSP clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g grated Emmental cheese
1 bunch of greens
1 TABLESPOON Flour
1 TABLESPOON Tomato paste
1/2 l Vegetable broth
1 Bay leaf
3 Juniper berries
250 g leaf spinach
1 TEASPOON Butter or margarine
100 ml Milk
1 Bag of mashed potatoes (1-2 portions; pannies)
7-10 Tbsp grated nutmeg
3 TABLESPOONS Whipped cream
7-10 Tbsp Parsley

Directions

1
Wash the beef, dab dry and tap a little flatter. Peel and finely chop the onions. Clean and wash the mushrooms, chop half of them finely as well and slice the rest. Heat 1 teaspoon of lard. Fry the mushroom slices briefly and remove. Briefly sauté the onion and mushrooms in the cooking fat. Season with salt and pepper, let cool and mix with cheese.
2
Spread on the meat slices, roll up firmly and pin. Clean and wash the soup greens, peel if necessary and cut into small cubes. Lightly toast in the remaining hot clarified butter. Add the rolls and fry all around. Take the rolls out again. Dust the soup vegetables with flour and stir in tomato paste. Deglaze with broth. Season with salt, pepper, bay leaf and juniper berries. Add the rolls again. Cover and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. In the meantime, wash and sort the spinach for the puree. Heat the fat. Let the spinach collapse. Add 150 ml water and milk, bring to the boil.
3
Season with salt, pepper, bay leaf and juniper berries. Add the rolls again. Cover and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. In the meantime, wash and sort the spinach for the puree. Heat the fat. Let the spinach collapse. Add 150 ml water and milk, bring to the boil. Remove the pot from the heat. Stir in potato powder. Season to taste with salt and nutmeg. Pass the sauce stock of the rolls through a sieve. Add mushroom slices to the sauce. Refine sauce with cream and season again. Arrange the rolls and sauce on plates garnished with puree and parsley
4
Remove the pot from the heat. Stir in potato powder. Season to taste with salt and nutmeg. Pass the sauce stock of the rolls through a sieve. Add mushroom slices to the sauce. Refine sauce with cream and season again. Arrange the rolls and sauce on plates garnished with puree and parsley