Beef roulades with red wine shallots

Name: Beef roulades with red wine shallots
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 8 sprigs of small rosemary; 10 g dried porcini; 400 g Mushrooms; 300 g Shallots; 4 Beef roulades (approx. 175 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS medium hot mustard; 4 discs (15 g each) Black pudding; 2-3 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 400 ml Vegetable broth (instant); 250 ml dry red wine; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Sugar; 8 wooden skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

8 sprigs of small rosemary
10 g dried porcini
400 g Mushrooms
300 g Shallots
4 Beef roulades (approx. 175 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS medium hot mustard
4 discs (15 g each) Black pudding
2-3 TABLESPOONS Oil
1 TABLESPOON Tomato paste
400 ml Vegetable broth (instant)
250 ml dry red wine
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Sugar
8 wooden skewers

Directions

1
Wash the rosemary and shake dry. Pour 200 ml of boiling water over the porcini and leave to stand for a while. Clean the mushrooms and halve them if necessary. Peel and halve shallots. Take the porcini out of the water, squeeze them out and collect the water.
2
Chop the porcini very finely. Wash the meat, dab dry, place them next to each other on a large board and season with salt and pepper. Spread with mustard, cover with black pudding and a sprig of rosemary. Roll up and stick together with wooden skewers. Heat the oil in a casserole, add 4 sprigs of rosemary, remove from the hot oil immediately and put aside. Put the roulades in the oil and fry them thoroughly all around. Add the shallots, mushrooms and porcini mushrooms and fry briefly. Add tomato paste, deglaze with stock, porcini water and wine, bring to the boil, cover and stew for 1 1/4 - 1 1/2 hours. Then remove the roulades from the stock and keep warm. Bring the stock to the boil, stir in the sauce thickener, bring to the boil again and season with salt, pepper and sugar.
3
Put the roulades in the oil and fry them thoroughly all around. Add the shallots, mushrooms and porcini mushrooms and fry briefly. Add tomato paste, deglaze with stock, porcini water and wine, bring to the boil, cover and stew for 1 1/4 - 1 1/2 hours. Then remove the roulades from the stock and keep warm. Bring the stock to the boil, stir in the sauce thickener, bring to the boil again and season with salt, pepper and sugar. Arrange the roulades on a plate with the rosemary sprigs and sauce put aside. Spätzle taste good with it