Beef roulades with bacon, onions and mushrooms

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Clean the mushrooms and chanterelles, wash briefly and drain well. Halve or quarter larger mushrooms. Cut bacon into 4 thick strips, dice remaining bacon finely. Fry the bacon sticks in a frying pan until crisp and fry about 1/4 of the mushrooms briefly.

2. 2

   Let it cool down. Peel 3 onions and cut into slices. Wash parsley, dab dry and chop. Put the roulades on a kitchen board and flatten them a bit. Sprinkle with salt, pepper and 2/3 of the parsley.

3. 3

   Spread bacon strips, fried mushrooms and 2 slices of onion on the lower quarter of the roulades. Roll up the meat firmly and pin it with roulade needles. Put 1-2 tablespoons of oil and the remaining bacon in a roasting pan and fry the roulades in it while turning.

4. 4

   Finally add the remaining mushrooms and onion slices, fry briefly and add 1/2 litre of water. Bring to the boil, cover and braise over a low to medium heat for about 1 hour. In the meantime clean and wash the salad, pluck into bite-sized pieces and drain well.

5. 5

   Peel the remaining onion, dice finely and mix with vinegar, salt and pepper. Finally, fold in the remaining oil. Cook the ribbon noodles in plenty of boiling salted water for about 5 minutes. Stir the sauce powder into the braising stock, bring to the boil briefly and refine the sauce with cream.

6. 6

   Season to taste with salt and pepper. Pour the pasta onto a sieve and drain. Arrange noodles with roulades and sauce on plates and serve sprinkled with remaining parsley. Mix salad with vinaigrette and add extra.

Nutrition Facts

KCAL
820 kcal

CARBS
58 g

FATS
38 g

PROTEINS
56 g