Beef roulades filled with mushrooms in red wine sauce

Name: Beef roulades filled with mushrooms in red wine sauce
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 50 g dried porcini mushrooms in slices; 1 bunch of parsley; 200 g small mushrooms; 2 Garlic cloves; 2 Onions; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 (150 g each) Rolls of beef; 6 discs Bacon; 3-4 Tbsp medium hot mustard; 2-3 TABLESPOONS Breadcrumbs; 1 TABLESPOON Tomato paste; 500 ml dry red wine; 600 g Broccoli; 800 g Potatoes; 25 g flaked almonds; 2 TABLESPOONS Butter; 2-3 TEASPOONS Cornstarch; 7-10 Tbsp wooden skewers

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

50 g dried porcini mushrooms in slices
1 bunch of parsley
200 g small mushrooms
2 Garlic cloves
2 Onions
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 (150 g each) Rolls of beef
6 discs Bacon
3-4 Tbsp medium hot mustard
2-3 TABLESPOONS Breadcrumbs
1 TABLESPOON Tomato paste
500 ml dry red wine
600 g Broccoli
800 g Potatoes
25 g flaked almonds
2 TABLESPOONS Butter
2-3 TEASPOONS Cornstarch
7-10 Tbsp wooden skewers

Directions

1
Soak porcini mushrooms in 300 ml cold water for about 30 minutes. In the meantime wash parsley, dab dry, pluck leaves from the stalks and cut into strips. Put something aside for garnishing. Clean the mushrooms, wash and quarter them. Peel 1 garlic and 1 onion and cut into fine cubes. Drain the porcini mushrooms and collect the stock. Cut the porcini mushrooms into pieces. Heat 1 tablespoon of oil in a pan and fry the mushrooms for about 2 minutes.
2
Add porcini, onion and garlic and fry for about 3 minutes more. Season with salt, pepper and a little sugar. Fold in parsley. Take out the mushroom mixture and let it drain. Dab the roulades dry, cover each with 1 slice of bacon and season with salt and pepper. Spread with mustard and sprinkle with breadcrumbs. Spread the mushroom mixture on top and roll up. Fix with wooden skewers. Heat 2 tablespoons of oil in a roaster. Fry the roulades well all around. Peel the remaining onion and garlic and dice coarsely. Add the tomato paste to the roulades and fry for 2-3 minutes. Top up the porcini mushroom stock with wine to 750 ml. Pour into the roulades, bring to the boil and cook for at least 1 hour. Clean and wash broccoli, divide into small florets and cook in boiling salted water for 5-8 minutes until firm to the bite. Remove the broccoli and rinse with cold water.
3
Fry the roulades well all around. Peel the remaining onion and garlic and dice coarsely. Add the tomato paste to the roulades and fry for 2-3 minutes. Top up the porcini mushroom stock with wine to 750 ml. Pour into the roulades, bring to the boil and cook for at least 1 hour. Clean and wash broccoli, divide into small florets and cook in boiling salted water for 5-8 minutes until firm to the bite. Remove the broccoli and rinse with cold water. Wash and peel the potatoes and cook in boiling salted water for about 20 minutes. Roast almonds in a pan without fat until golden brown. Add butter and melt in it. Add broccoli and heat it up while tossing, season with salt and pepper. Remove roulades from the sauce and keep warm. Reduce the sauce if necessary. Stir the starch with a little water until smooth and thicken the sauce with it, bring to the boil again. Season to taste with salt and pepper. Arrange roulades, sauce, broccoli and potatoes on plates, sprinkle potatoes with parsley
4
Roast almonds in a pan without fat until golden brown. Add butter and melt in it. Add broccoli and heat it up while tossing, season with salt and pepper. Remove roulades from the sauce and keep warm. Reduce the sauce if necessary. Stir the starch with a little water until smooth and thicken the sauce with it, bring to the boil again. Season to taste with salt and pepper. Arrange roulades, sauce, broccoli and potatoes on plates, sprinkle potatoes with parsley
5
15 minutes waiting time