Beef roulades with carrot vegetables

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Peel 250 g carrots, wash and slice lengthwise with the peeler. Wash the parsley, put some aside for garnishing, and remove the leaves from the remaining parsley.

2. 2

   Season the roulades with salt and pepper, top with bacon, carrot slices and a few parsley leaves. Roll up the roulades and pin them with wooden sticks. In half of the hot fat roast, deglaze with 1/4 litre water and red wine.

3. 3

   Add the bay leaf and stew covered for about 1 1/2 hours. Meanwhile peel the remaining carrots, cut them in half crosswise and also slice them. Peel and halve the onions and cut them lengthwise into thin slices.

4. 4

   20 minutes before the end of the cooking time, sauté the onions in the remaining fat, add the carrots, cover and cook over a mild heat for about 15 minutes. Season with salt and coarse pepper. Remove the roulades from the stock and keep warm.

5. 5

   Boil up the stock. Mix cream with flour and stir into the boiling stock. Let simmer for 5 minutes and season with salt and pepper. Arrange roulades on the vegetables, garnish with herbs. Serve with sauce.

6. 6

   Spätzle with chopped parsley go well with it.

Nutrition Facts

KCAL
700 kcal

CARBS
25 g

FATS
44 g

PROTEINS
43 g