Beef roulades with minced meat filling

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the roulades and pat them dry. Spread out the roulades, season with salt and pepper and brush with mustard. Spread approx. 40 g of minced beef on each roulade and cover each with approx. 1 gherkin.

2. 2

   Roll up the meat, pin it with a wooden skewer and dust with a little flour. Heat 2 tablespoons of oil in a frying pan and fry the roulades in it over a medium heat until they are all around. Meanwhile peel 2 onions and dice them coarsely.

3. 3

   Remove the roulades and put them aside. Fry the onions in the frying fat until golden brown. Clean 50 g of mushrooms, add with tomato paste and sweat briefly, deglaze with 1 litre of water. Add the roulades to the sauce, cover and braise in the preheated oven (electric range: 200 °C/ gas: level 3) for about 1 1/2 hours.

4. 4

   In the meantime, peel and wash the potatoes and cut them in half lengthwise. Cook in boiling salted water for about 20 minutes. In the meantime, clean the chanterelles and wash them briefly. Cut the remaining mushrooms into slices.

5. 5

   Clean and wash the broccoli and cut it into small florets. Finely dice the remaining onion. Heat the fat in a pot, sauté the onion in it and add the broccoli. Season with salt and pepper, add 100 ml water and steam for about 10 minutes.

6. 6

   Heat the rest of the oil in a pan, add the mushrooms and fry over medium heat. Remove the roulades from the sauce and keep warm. Pour the sauce through a sieve onto the mushrooms and bring to the boil. Mix the starch with 2 tablespoons of water until smooth and thicken the sauce.

7. 7

   Season with salt and pepper. Arrange roulades with sauce and broccoli on a plate and garnish with parsley. Serve potatoes extra.

Nutrition Facts

KCAL
690 kcal

CARBS
34 g

FATS
33 g

PROTEINS
63 g