Beef roulade with paprika and herbs cream cheese
easy
120 mins
120 mins
Ingredients
- 4 Beef roulades (approx. 175 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 package (200 g) Paprika-herb cream cheese (45% fat in dry matter)
- 150 g ripened cream
- 2 (30 g each) Spring onions
- 1 orange bell pepper
- 1 TABLESPOON Olive oil
- 200 g Whipped cream
- 200 ml Vegetable broth (instant)
- 600 g frozen oven croquettes
- 4 Stem(s) Marjoram to garnish
- 7-10 Tbsp Roulade needles or toothpicks
Directions
- 1
Wash the meat, dab dry and season with salt and pepper. Mix cream cheese and sour cream. Wash and clean spring onion and cut into thin rings. Wash, clean and cut the bell peppers into cubes. Spread 1-2 tablespoons of cream cheese mixture on each of the roulades.
- 2
Sprinkle each roulade with 1/2 tablespoon paprika and spring onion. Roll up the roulades and fix them with roulade needles or toothpicks. Heat the oil in a pan and fry the roulades in it for about 10 minutes until brown all around. Add cream and stock. Cover and braise on a low heat for 1 1/4 - 1 1/2 hours. Remove the roulades from the stock and keep warm. Reduce stock to a creamy consistency for about 10 minutes. Prepare croquettes in the oven according to package instructions. Add the rest of the cream cheese mixture, spring onion and diced peppers to the roulade stock.
- 3
Remove the roulades from the stock and keep warm. Reduce stock to a creamy consistency for about 10 minutes. Prepare croquettes in the oven according to package instructions. Add the rest of the cream cheese mixture, spring onion and diced peppers to the roulade stock. Arrange roulades, croquettes and sauce on preheated plates. Garnish with marjoram stems
Nutrition Facts
830 kcal
56 g
51 g
49 g
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