Beef roulade with fennel vegetables
easy
105 mins
105 mins
Ingredients
- 4 Beef roulades (125 g each)
- 1 TABLESPOON Paprika pulp
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 (40 g each) medium-sized onions
- 2 TABLESPOONS Oil
- 500 g Potatoes
- 600 g Fennel
- 1 TEASPOON Butter or margarine
- 1/2 l clear broth (instant)
- 7-10 Tbsp Diet Bandage Fix
- 7-10 Tbsp Sweet peppers
- 4 Stem(s) Parsley
- 4 Roulade needles (alternatively wooden sticks or kitchen yarn)
Directions
- 1
Wash the meat, dab dry. Tap a little flatter. Brush with paprika paste and season with salt and pepper. Peel onions, slice or cut 2 of them into thin rings. Cover roulades with them.
- 2
Roll up firmly and pin with roulade needles. Chop the remaining onions roughly. Heat oil in a pan. Brown the roulades in it all around. Add diced onions, also fry briefly.
- 3
Deglaze everything with 1/2 litre water. Cover and stew for about 1 hour. In the meantime peel and wash the potatoes. Cook in little boiling salt water for about 20 minutes. Clean, wash and cut the fennel into very thin slices.
- 4
Fry in hot fat. Season with salt and pepper. Add some water, cover and cook for another 10 minutes. Then drain. Remove the roulades and keep warm. Bring to the boil briefly and thicken slightly with Diät-Bindefix.
- 5
Season to taste with salt, pepper and paprika. Wash the parsley and cut into fine strips, except for a few leaves for garnishing. Arrange roulades with sauce, potatoes and fennel vegetables sprinkled with parsley.
- 6
Garnish with parsley leaves.
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