Beef roulades with green beans

Name: Beef roulades with green beans
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 Carrot; 4 Onions; 75 g streaky smoked bacon; 4 Beef roulades (approx. 180 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TSP medium hot mustard; 2 Gherkins; 2 TABLESPOONS clarified butter; 1 TABLESPOON Tomato paste; 300 ml dry red wine (alternatively water); 500 ml Vegetable broth; 600 g frozen green beans; 2 TABLESPOONS Butter; 7-10 Tbsp Sugar; 1-2 TABLESPOONS Cornstarch; 7-10 Tbsp toothpicks/ roulade needles

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 Carrot
4 Onions
75 g streaky smoked bacon
4 Beef roulades (approx. 180 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TSP medium hot mustard
2 Gherkins
2 TABLESPOONS clarified butter
1 TABLESPOON Tomato paste
300 ml dry red wine (alternatively water)
500 ml Vegetable broth
600 g frozen green beans
2 TABLESPOONS Butter
7-10 Tbsp Sugar
1-2 TABLESPOONS Cornstarch
7-10 Tbsp toothpicks/ roulade needles

Directions

1
Peel and roughly dice the carrot. Peel onions and dice 2 roughly. Cut 2 onions into strips. Cut bacon into coarse strips. Meat tr
2
Spread 1 tsp. mustard on each slice of meat. Halve the cucumbers lengthwise. Spread cucumber, bacon and onion strips on the meat slices. Roll up the slices as tightly as possible and pin them with a toothpick or a roulade needle.
3
Heat the lard in a large pot. Fry the roulades for about 10 minutes. Remove the roulades. Sauté the carrot and onion cubes in the frying fat for approx. 5 minutes. After about 3 minutes add tomato paste and fry.
4
Douse with red wine. Pour in broth, bring to the boil. Put the roulades back into the pot, cover and stew for 1 1/2-2 hours. Cook the beans in boiling salted water for about 7 minutes. Remove roulades from the stock, remove toothpicks or needles.
5
Keep the roulades warm. Pour the stock through a sieve into another pot and boil down slightly for 4-5 minutes. Drain the beans, let them drain, put them back into the pot with butter and toss them. Season to taste with salt, pepper and a little sugar.
6
Stir starch and 4 tablespoons of water until smooth. Thicken the sauce with it, bring to the boil again, season to taste again. Arrange roulades and sauce on a plate. Add the beans. Parsley potatoes taste good with it.