Beef roulades with rosemary potatoes

Name: Beef roulades with rosemary potatoes
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp salt and pepper; 2 Carrots; 2 stalks of celery; 1 Onion; 1 Garlic clove; 4 Rolls of beef; 16 thin slices of pancetta (Italian streaky bacon); 6 TABLESPOONS Olive oil; 1 can(s) (850 ml) Tomatoes; 1–2 Branches of rosemary; 2 stem(s) Parsley; 8 wooden skewers

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp salt and pepper
2 Carrots
2 stalks of celery
1 Onion
1 Garlic clove
4 Rolls of beef
16 thin slices of pancetta (Italian streaky bacon)
6 TABLESPOONS Olive oil
1 can(s) (850 ml) Tomatoes
1–2 Branches of rosemary
2 stem(s) Parsley
8 wooden skewers

Directions

1
Peel, wash and roughly dice the potatoes. Cover and cook in salted water for about 15 minutes. Drain and let cool off.
2
Peel or clean and wash carrots and celery. Cut off 8 long sticks each, dice the rest finely. Peel and chop onion and garlic.
3
Dab the meat dry, halve it and beat it flatter. Season with salt and pepper. Cover each slice with 2 slices of pancetta. Place 1 carrot and 1 celery stick on each narrow end. Roll up and pin.
4
Heat 3 tablespoons of oil in a frying pan. Fry the rolls all around. Take out. Sauté onion, garlic and other vegetables in the frying fat. Add tomatoes and juice. Season with salt and pepper.
5
Bring to the boil, place rolls in the sauce, cover and stew for about 1 1/2 hours.
6
Heat 3 tablespoons of oil in a large frying pan. Fry the potatoes until crispy. Wash the rosemary, remove the needles and chop. Finally add and fry.
7
Wash and chop the parsley. Season to taste the tomato sauce. Serve the roulades with the sauce and the potatoes. Sprinkle with parsley.
8
Drink: dry red wine, for example Rosso del Lazio IGT La Petrosa from Cantine Conte Zandotti