Beef roulades with baby corn
easy
90 mins
90 mins
Ingredients
- 1/2 glass (160 g) Sweet corn
- 2 Leek sticks (leek)
- 4 Beef roulades (approx. 150 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 TEASPOONS grated horseradish
- 1 tin(s) (70 g) Tomato paste
- 1 TEASPOON Oil
- 1/2 l clear broth (instant)
- 500 g baby potatoes
- 1 TABLESPOON dark sauce thickener
- 1 Tomato to garnish
- 7-10 Tbsp wooden skewers
Directions
- 1
Drain the baby corn. Clean and wash the leek and remove the four outer, dark green leaves. Cut the remaining leek into pieces. Wash the meat and dab dry. Season with salt and pepper. Spread horseradish and some tomato paste on one side.
- 2
Cover with leek leaves. Put 2 corn on each roulade. Roll them up and pin them with wooden skewers. Heat oil in a coated pan. Fry the roulades in it all around. Add the stock. Cover and let it stew for about 1 hour. Cook potatoes in salted water for about 20 minutes. Steam leek in a little salted water for about 10 minutes. Remove the roulades and keep warm. Stir the rest of the tomato paste into the sauce.
- 3
Add the stock. Cover and let it stew for about 1 hour. Cook potatoes in salted water for about 20 minutes. Steam leek in a little salted water for about 10 minutes. Remove the roulades and keep warm. Stir the rest of the tomato paste into the sauce. Stir in the sauce thickener and bring to the boil. Season to taste with salt and pepper. Drain, rinse and peel the potatoes. Drain the leek. Arrange everything on plates and garnish with tomato wedges
- 4
Stir in the sauce thickener and bring to the boil. Season to taste with salt and pepper. Drain, rinse and peel the potatoes. Drain the leek. Arrange everything on plates and garnish with tomato wedges
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