Beef roulade with minced porridge filling

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 4
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 4
  • 3 Leek sticks (leek)
  • 7-10 Tbsp Salt
  • 2 small onions
  • 2 (50 g) Gherkins
  • 250 g Pork sausage
  • 1 TEASPOON dried marjoram
  • 1 TABLESPOON Tomato paste
  • 4 Beef roulades (approx. 150 g each)
  • 7-10 Tbsp black pepper
  • 4 discs Bacon
  • 1 TABLESPOON clarified butter
  • 1 TABLESPOON Instant vegetable stock
  • 1 kg floury cooking potatoes (e.g. Afra)
  • 500 g Carrots
  • 4 TABLESPOONS Butter
  • 1 TABLESPOON Sugar
  • 250 ml Milk
  • 7-10 Tbsp grated nutmeg
  • 1 TEASPOON Cornstarch
  • 7-10 Tbsp Marjoram
  • 7-10 Tbsp wooden skewers

Directions

  1. 1

    Clean the leek, wash it. Cut 1/2 stick of leek into pieces of about 10 cm length, halve lengthwise. Blanch in boiling salted water for 3-5 minutes, rinse with cold water and drain. Peel the onions. Finely dice onions and cucumbers. Knead minced pork, cucumber, half of the onions, 1/2 teaspoon marjoram and tomato paste. Wash the roulades, dab dry, spread out and season with salt and pepper. Cover with strips of leek, spread the mince on top and press flat. Place the bacon on the last third of the roulade.

  2. 2

    Roll up tightly, wrap overhanging bacon strips around the roulade, pin them tight with wooden skewers. Heat lard in a roaster. Fry the roulades in it until they are well done. Add the remaining onion and fry briefly. Season roulades with salt and pepper. Deglaze with 750 ml water. Bring to the boil, stir in stock. Cover and stew for about 1 1/2 hours. Meanwhile peel, wash and cut potatoes into pieces. Cook in boiling salted water for about 20 minutes. Clean, peel and wash carrots. Cut lengthwise in half and cut into pieces. Cut remaining leek into rings. Heat 1 tablespoon of butter, fry carrots and leek in it. Add 1/2 teaspoon marjoram, add 250 ml water and simmer over a high heat until the water has almost evaporated. Sprinkle with sugar and caramelise briefly while stirring. Season to taste with salt and pepper. Heat up milk and 1 tablespoon butter.

  3. 3

    Clean, peel and wash carrots. Cut lengthwise in half and cut into pieces. Cut remaining leek into rings. Heat 1 tablespoon of butter, fry carrots and leek in it. Add 1/2 teaspoon marjoram, add 250 ml water and simmer over a high heat until the water has almost evaporated. Sprinkle with sugar and caramelise briefly while stirring. Season to taste with salt and pepper. Heat up milk and 1 tablespoon butter. Drain the potatoes, add the milk mixture and mash everything into puree. Season to taste with salt and nutmeg. Remove the roulades from the sauce and keep warm. Pass the sauce through a sieve and bring to the boil. Mix the starch with some water until smooth and thicken the sauce with it. Season to taste with salt and pepper. Melt 2 tablespoons of butter in a saucepan. Arrange roulades with sauce, puree and vegetables. Drizzle the puree with butter. Garnish with marjoram

  4. 4

    Season to taste with salt and nutmeg. Remove the roulades from the sauce and keep warm. Pass the sauce through a sieve and bring to the boil. Mix the starch with some water until smooth and thicken the sauce with it. Season to taste with salt and pepper. Melt 2 tablespoons of butter in a saucepan. Arrange roulades with sauce, puree and vegetables. Drizzle the puree with butter. Garnish with marjoram

Nutrition Facts

KCAL
770 kcal
CARBS
48 g
FATS
38 g
PROTEINS
54 g

Categories & Tags

Main DishesMeatBeefinexpensive