Beef roulade with vegetable filling
easy
60 mins
60 mins
Ingredients
- 1/2 red pepper
- 1/2 Courgette
- 100 g Mushrooms
- 1 washer Toast
- 1 Egg Yolk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 (150 g each) Rolls of beef
- 2 TABLESPOONS clarified butter
- 1/8 l dry red wine
- 1/4 l Milk
- 1 Bag of mashed potatoes (4 portions)
- 30 g Walnut kernels
- 20 g Butter or margarine
- 1 package gravy
- 7-10 Tbsp Roulade Needles
Directions
- 1
Clean the peppers and zucchini and cut them into small cubes. Clean the mushrooms and cut them into small cubes as well. Crumble the toast roughly. Mix vegetables, toast and egg yolk. Season with salt and pepper. Beat the roulade slices thinly.
- 2
Season with salt and pepper and spread with the filling. Roll up and pin with roulade needles. Fry well all around in hot clarified butter. Add red wine and 1/4 litre of water. Season with salt and pepper and braise for about 40 minutes. For the potato cookies, boil 1/4 litre of water and a level teaspoon of salt. Remove the pot from the heat and add milk. Stir in the purée flakes briefly. Coarsely chop the nuts and stir into the puree after 1 minute. Form round biscuits from the mixture and fry in hot fat on both sides until golden brown. Bring the roulades to the boil again, stir in the sauce powder.
- 3
For the potato cookies, boil 1/4 litre of water and a level teaspoon of salt. Remove the pot from the heat and add milk. Stir in the purée flakes briefly. Coarsely chop the nuts and stir into the puree after 1 minute. Form round biscuits from the mixture and fry in hot fat on both sides until golden brown. Bring the roulades to the boil again, stir in the sauce powder. Arrange roulades with sauce and the potato cookies on plates. Brussels sprouts taste good with it
Nutrition Facts
520 kcal
32 g
23 g
40 g
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