Beef roulades swallow's nest type

Name: Beef roulades swallow's nest type
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Eggs (size M); 4 Branches of rosemary; 4 (175 g each) Rolls of beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS medium hot mustard; 1 TABLESPOON Olive oil; 2 Onions; 2 Garlic cloves; 1 TABLESPOON Tomato paste; 500 ml dry red wine; 250 ml Beef bouillon (instant); 600 g Spätzle (cooling shelf); 2 Leek sticks (leek; approx. 200 g each); 40 g Butter; 1 TABLESPOON Flour; 150 ml Vegetable broth (instant); 50 g Whipped cream; 2-3 TEASPOONS Cornstarch; 7-10 Tbsp wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 Eggs (size M)
4 Branches of rosemary
4 (175 g each) Rolls of beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS medium hot mustard
1 TABLESPOON Olive oil
2 Onions
2 Garlic cloves
1 TABLESPOON Tomato paste
500 ml dry red wine
250 ml Beef bouillon (instant)
600 g Spätzle (cooling shelf)
2 Leek sticks (leek; approx. 200 g each)
40 g Butter
1 TABLESPOON Flour
150 ml Vegetable broth (instant)
50 g Whipped cream
2-3 TEASPOONS Cornstarch
7-10 Tbsp wooden skewers

Directions

1
Boil the eggs for about 8 minutes until they are waxy, rinse and peel them. Wash the rosemary and dab dry. Dab roulades dry, season with salt and pepper and brush with mustard. Spread eggs and 1 sprig of rosemary on each and roll up.
2
Pin it with wooden skewers. Heat oil in a roasting pan. Fry the roulades well all around. Peel 1 onion and garlic and dice coarsely. Add the tomato paste to the roulades and fry for 2-3 minutes.
3
Deglaze with wine and stock, bring to the boil and cook for at least 1 hour. Prepare the spaetzle in boiling salted water according to the instructions on the packet. Take out the spaetzle and drain. Clean, wash and cut the leek into pieces.
4
Peel and finely dice 1 onion. Heat 20 g butter. Sauté onion and leek in it, dust with flour. Deglaze with stock and cream, simmer for 3-5 minutes and season with salt and pepper.
5
Melt 20 g butter. Fry the spaetzle for 2-3 minutes while swivelling. Season to taste with salt and pepper. Remove the roulades from the sauce and keep warm. Stir the starch with a little water until smooth and thicken the sauce, bring to the boil again.
6
Season to taste with salt and pepper. Arrange leek, sauce and roulades on a preheated plate. Add the spaetzle.