Beef roulades with mushrooms

Name: Beef roulades with mushrooms
Cook time: 2 h
Total time: 2 h
Yield: 5
Ingredients: 4 medium-sized onions; 300 g Mushrooms; 150 g streaky smoked bacon; 6 (180 g each) Rolls of beef; 7-10 Tbsp salt, black pepper; 4-6 Tsp medium hot mustard; 2 TABLESPOONS Oil, 100 g whipped cream; 1 TABLESPOON Cornstarch; some stem(s) Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 5

4 medium-sized onions
300 g Mushrooms
150 g streaky smoked bacon
6 (180 g each) Rolls of beef
7-10 Tbsp salt, black pepper
4-6 Tsp medium hot mustard
2 TABLESPOONS Oil, 100 g whipped cream
1 TABLESPOON Cornstarch
some stem(s) Parsley

Directions

1
Peel onions and cut them into thin rings. Clean, wash and slice the mushrooms. Dice bacon. Dab roulades, season and spread with mustard. Spread half of the prepared ingredients on top. Roll up and pin
2
Leave the rest of the bacon crispy. Fry the rest of the mushrooms briefly. Take out everything
3
Heat the oil in the frying fat. Brown the roulades all around. Add the rest of the onions. Add 3/4-1 l hot water bit by bit. Cover and braise at low heat for 1 1/2 hours
4
Keep the roulades warm. Whisk cream and starch, stir into the stock, bring to the boil and season to taste. Serve everything. Wash and chop the parsley. Sprinkle with mushrooms. Serve with green beans and boiled potatoes
5
Drink: cold beer