Beef roulades with chicory
easy
105 mins
105 mins
Ingredients
- 4 Beef roulades (200 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TSP medium hot mustard
- 4 (80 g each) small chicory
- 2 TABLESPOONS Lemon juice
- 1 collar Soup Greens
- 2 TABLESPOONS Oil
- 100 g Whipped cream
- 1 TABLESPOON Cornstarch
- 1 TABLESPOON chopped parsley
- 7-10 Tbsp grated rind of 1 untreated lemon
- 7-10 Tbsp Parsley
- 7-10 Tbsp Roulade needles
Directions
- 1
Wash the meat and dab dry. Season with salt and pepper and spread with mustard. Clean and wash the chicory and sprinkle with lemon juice. Place on the meat and roll into a firm roulade.
- 2
Tighten with roulade needles. Clean, wash and roughly dice the soup vegetables. Heat oil in a roaster. Fry the roulades in it until they are well done. Add the soup greens and fry briefly. Pour on 1/2 litre of hot water, cover and allow to braise over medium heat for about 1 1/4 hours.
- 3
Remove the roulades and keep them warm. Pour the frying stock through a sieve and bring to the boil. Whisk cream and starch and thicken the stock with it. Bring to the boil again. Season to taste and serve with the roulades.
- 4
Sprinkle with chopped parsley and grated lemon peel. Garnish with parsley. Serve with boiled potatoes and a mixed salad.
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