Beef roulade with apple filling and mashed potatoes and parsley root

Name: Beef roulade with apple filling and mashed potatoes and parsley root
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1 Carrot; 4 Onions; 100 g Chorizo; 3 TABLESPOONS clarified butter; 2 Apples; 4 discs Beef roulades (approx. 180 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Fresh goat cheese; 1 TABLESPOON Tomato paste; 250 ml dry red wine; 300 g Parsley roots; 1 kg Potatoes; 1 collar Parsley; 2 TEASPOONS Sugar; 1 TABLESPOON Cornstarch; 250 ml Milk; 50 g + 1 tablespoon butter; 7-10 Tbsp Kitchen yarn

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

1 Carrot
4 Onions
100 g Chorizo
3 TABLESPOONS clarified butter
2 Apples
4 discs Beef roulades (approx. 180 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Fresh goat cheese
1 TABLESPOON Tomato paste
250 ml dry red wine
300 g Parsley roots
1 kg Potatoes
1 collar Parsley
2 TEASPOONS Sugar
1 TABLESPOON Cornstarch
250 ml Milk
50 g + 1 tablespoon butter
7-10 Tbsp Kitchen yarn

Directions

1
Peel and roughly dice the carrot. Peel onions and dice 2 roughly. Finely dice 2 onions. Dice the chorizo. Melt 1 tbsp. lard. Fry the chorizo and diced onions for about 4 minutes while stirring until transparent. Peel 1 apple, quarter it, remove the core and cut the quarter into sticks. Dab meat dry, season with salt and pepper
2
Spread slices of meat with 25 g cheese each. Divide the onion-sausage mixture and apple between the meat slices. Roll up the slices as tightly as possible and tie with kitchen twine. Heat 2 tbsp. lard in a large pot. Sauté the roulades in it for about 10 minutes, take them out.
3
Fry the carrot and onion cubes in the frying fat for approx. 5 minutes. After about 3 minutes add tomato paste and fry. Deglaze with red wine. Add 500 ml water, bring to the boil. Put the roulades back into the pot, cover and stew for about 2 hours
4
In the meantime peel, clean and roughly chop the parsley roots. Peel, wash and chop the potatoes. Cook in boiling salted water for about 20 minutes. Wash parsley, shake dry. Pluck the leaves from the stems and chop them finely, except for a little bit for garnishing.
5
Remove finished roulades from the stock and keep warm. Pour the stock through a sieve into another pot. Season to taste with salt, pepper and 1 tsp. sugar. Stir starch and 4 tbsp. water until smooth. Thicken the sauce with it, bring to the boil again. Put the roulades back into the sauce
6
Bring milk and 50 g butter to the boil. Drain the potatoes, add the milk mixture and parsley and mash to a puree. Wash the rest of the apple, cut into slices and cubes. Heat 1 tbsp. butter and 1 tsp. sugar and steam the prepared apple for about 2 minutes. Arrange roulades, sauce and puree and garnish with apple and parsley