Beef roulade with mushroom filling

Name: Beef roulade with mushroom filling
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 bag (4,5 g) Porcini mushrooms; 4 Onions; 75 g streaky smoked bacon; 250 g Mushrooms; 4 Beef roulades (approx. 180 g each); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 TEASPOON dried thyme; 2 TABLESPOONS Oil; 8 (approx. 320 g) frozen Rösti-Taler; 1 Leek (leek; approx. 250 g); 1 TABLESPOON Butter or margarine; 1-2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Thyme; 7-10 Tbsp wooden skewers

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 bag (4,5 g) Porcini mushrooms
4 Onions
75 g streaky smoked bacon
250 g Mushrooms
4 Beef roulades (approx. 180 g each)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 TEASPOON dried thyme
2 TABLESPOONS Oil
8 (approx. 320 g) frozen Rösti-Taler
1 Leek (leek; approx. 250 g)
1 TABLESPOON Butter or margarine
1-2 TABLESPOONS dark sauce thickener
7-10 Tbsp Thyme
7-10 Tbsp wooden skewers

Directions

1
Soak porcini mushrooms in 3/4 litres of water for about 1/2 hour. Peel onions, dice 2 of them. Cut bacon into cubes. Clean mushrooms, rub with kitchen paper and cut into quarters. Season roulades with salt, pepper and thyme.
2
Mix bacon, diced onion and half of the mushrooms and spread on the roulades. Roll up the roulades and pin them with wooden skewers. Heat oil in a roaster. Put the roulades in it for about 5 minutes all around a
3
Place the Rösti Taler on the fat pan of the oven. Preheat the oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4). Place the baking tray in the oven. Turn down the temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3).
4
Bake thalers for 20-25 minutes. Clean, wash and cut leek into rings. Cut 2 onions into slices. Heat the fat in a pan. Fry the onion slices and mushrooms for about 4 minutes. Add the leek, onion slices and mushrooms to the roulades approx. 10 minutes before the end of the cooking time.
5
Add the sauce thickener while stirring and bring to the boil. Season to taste with salt and pepper. Serve the roulades with the Rösti-Talers. Garnish with thyme.