Beef roulades with mushroom filling for Brussels sprouts

Name: Beef roulades with mushroom filling for Brussels sprouts
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 30 g dried porcini; 300 g Mushrooms; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 3 Onions; 7-10 Tbsp Pepper; 1 collar Parsley; 6 Beef roulades (approx. 175 g each); 4 TABLESPOONS coarse mustard; 6 discs Bacon; 1 TABLESPOON Tomato paste; 1/8 l dry red wine; 600 g Brussels sprouts; 2 TABLESPOONS Flour; 2 TABLESPOONS Butter; 7-10 Tbsp Wooden skewers of roulade needles

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

30 g dried porcini
300 g Mushrooms
3 TABLESPOONS Oil
7-10 Tbsp Salt
3 Onions
7-10 Tbsp Pepper
1 collar Parsley
6 Beef roulades (approx. 175 g each)
4 TABLESPOONS coarse mustard
6 discs Bacon
1 TABLESPOON Tomato paste
1/8 l dry red wine
600 g Brussels sprouts
2 TABLESPOONS Flour
2 TABLESPOONS Butter
7-10 Tbsp Wooden skewers of roulade needles

Directions

1
Soak porcini mushrooms in 1 litre of water. Clean and chop the mushrooms. Heat 1 tablespoon of oil in a pan. Brown the mushrooms in it, season with salt and boil down until the liquid has evaporated. Peel and chop the onions and add them to the mushrooms. Season with salt and pepper. Wash parsley, chop finely and stir into the mushrooms.
2
Let the mushrooms cool down a little. Wash the roulades, dab dry and season with salt and pepper. Spread with mustard. Put slices of bacon on top. Spread mushrooms on top, roll up and pin. Heat 2 tablespoons of oil in a roaster. Fry the roulades well all around. Add tomato paste. Season with salt and pepper. Add wine and porcini mushrooms with soaking water. Bring everything to the boil, cover and cook over medium heat for about 1 1/2 hours. Clean and wash the Brussels sprouts, put them into boiling salted water and cook for about 15 minutes. Remove the roulades and keep warm.
3
Add tomato paste. Season with salt and pepper. Add wine and porcini mushrooms with soaking water. Bring everything to the boil, cover and cook over medium heat for about 1 1/2 hours. Clean and wash the Brussels sprouts, put them into boiling salted water and cook for about 15 minutes. Remove the roulades and keep warm. Stir flour and some water until smooth and thicken the sauce with it. Season to taste with salt and pepper. Put the Brussels sprouts on a sieve and let them drip off. Melt butter in a pot. Swivel the sprouts in it. Serve roulades and Brussels sprouts together. Spätzle taste good with them
4
Stir flour and some water until smooth and thicken the sauce with it. Season to taste with salt and pepper. Put the Brussels sprouts on a sieve and let them drip off. Melt butter in a pot. Swivel the sprouts in it. Serve roulades and Brussels sprouts together. Spätzle taste good with them