Beef roulades with meat and cucumber filling

Name: Beef roulades with meat and cucumber filling
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1/2 bunch Marjoram; 4 Stem(s) Parsley; 250 g Pork sausage; 1 TEASPOON medium hot mustard; 7-10 Tbsp black pepper; 4 Gherkins; 1 glass (370 ml/ separation weight: 210 g) roasted red peppers; 4 Beef roulades (approx. 150 g each); 7-10 Tbsp Salt; 2 TABLESPOONS clarified butter; 150 g small onions; 1 TABLESPOON Tomato paste; 1 kg floury cooking potatoes (e.g. Afra); 500 g Carrots; 2 TABLESPOONS Butter; 1 TABLESPOON Sugar; 250 ml Milk; 7-10 Tbsp grated nutmeg; 2 TEASPOONS Cornstarch; 7-10 Tbsp wooden skewers; 7-10 Tbsp Flour

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1/2 bunch Marjoram
4 Stem(s) Parsley
250 g Pork sausage
1 TEASPOON medium hot mustard
7-10 Tbsp black pepper
4 Gherkins
1 glass (370 ml/ separation weight: 210 g) roasted red peppers
4 Beef roulades (approx. 150 g each)
7-10 Tbsp Salt
2 TABLESPOONS clarified butter
150 g small onions
1 TABLESPOON Tomato paste
1 kg floury cooking potatoes (e.g. Afra)
500 g Carrots
2 TABLESPOONS Butter
1 TABLESPOON Sugar
250 ml Milk
7-10 Tbsp grated nutmeg
2 TEASPOONS Cornstarch
7-10 Tbsp wooden skewers
7-10 Tbsp Flour

Directions

1
Wash the herbs, dab dry, put some marjoram aside for garnishing, chop the rest finely. Knead the ground pork, mustard, herbs and pepper. Cut cucumbers lengthwise into thin slices. Drain paprika and cut into pieces. Wash the roulades, dab dry, spread out and season with salt and pepper. Cover with paprika and spread the mince on top, press flat. Spread cucumber slices on top. Roll up tightly and stick with a wooden skewer. Dust the roulades with some flour.
2
Heat the lard in a roaster. Fry the roulades in it well all around. Meanwhile peel the onions and dice three roughly. Put the diced onions into the roaster and fry them briefly. Add tomato paste and sauté briefly. Season roulades with salt and pepper. Deglaze with 1 litre water. Cover and stew for about 1 1/2 hours. In the meantime peel, wash and cut the potatoes into pieces. Cook in boiling salt water for about 20 minutes. Clean, peel and wash carrots. Cut lengthwise in half and cut into pieces. Halve or quarter the remaining onions. Heat 1 tablespoon of butter, fry onions and carrots in it. Add 250 ml water and simmer over a high heat until the water has almost evaporated. Sprinkle with sugar and caramelise briefly while stirring. Season to taste with salt and pepper.
3
In the meantime peel, wash and cut the potatoes into pieces. Cook in boiling salt water for about 20 minutes. Clean, peel and wash carrots. Cut lengthwise in half and cut into pieces. Halve or quarter the remaining onions. Heat 1 tablespoon of butter, fry onions and carrots in it. Add 250 ml water and simmer over a high heat until the water has almost evaporated. Sprinkle with sugar and caramelise briefly while stirring. Season to taste with salt and pepper. Heat up milk and 1 tablespoon butter. Drain the potatoes, add the milk mixture and mash everything into a puree. Season to taste with salt and nutmeg. Remove the roulades from the sauce and keep warm. Pour the sauce through a sieve and bring to the boil. Mix the starch with some water until smooth and thicken the sauce with it. Season with salt and pepper. Arrange roulades with sauce, purée and carrot vegetables, garnish with marjoram
4
Heat up milk and 1 tablespoon butter. Drain the potatoes, add the milk mixture and mash everything into a puree. Season to taste with salt and nutmeg. Remove the roulades from the sauce and keep warm. Pour the sauce through a sieve and bring to the boil. Mix the starch with some water until smooth and thicken the sauce with it. Season with salt and pepper. Arrange roulades with sauce, purée and carrot vegetables, garnish with marjoram