Bragoli (red wine roulades)

Name: Bragoli (red wine roulades)
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 2 Eggs (size M); 3 discs Toast; 60 g Breakfast bacon in slices; 2 Garlic cloves; 1/2 bunch flat leaf parsley; 3-4 Sage leaves; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 8 (à 100 g) small beef roulades; 400 g Carrots; 3 medium-sized onions; 1 TABLESPOON Flour; 1/2 bunch Thyme; 1 Bay leaf; 250 ml dry red wine (e.g. Maltese); 1 kg floury cooking potatoes (e.g. Afra); 200 ml Milk; 25 g Butter; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Thyme, sage and parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

2 Eggs (size M)
3 discs Toast
60 g Breakfast bacon in slices
2 Garlic cloves
1/2 bunch flat leaf parsley
3-4 Sage leaves
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
8 (à 100 g) small beef roulades
400 g Carrots
3 medium-sized onions
1 TABLESPOON Flour
1/2 bunch Thyme
1 Bay leaf
250 ml dry red wine (e.g. Maltese)
1 kg floury cooking potatoes (e.g. Afra)
200 ml Milk
25 g Butter
7-10 Tbsp grated nutmeg
7-10 Tbsp Thyme, sage and parsley

Directions

1
Boil eggs hard in about 10 minutes. Quench, peel and let cool. Remove the crusts from the toast and crumble finely. Cut bacon into fine strips. Peel garlic, dice finely. Wash parsley and sage, dab dry and cut into fine strips.
2
Dice eggs. Mix breadcrumbs, eggs, bacon, garlic, herbs and 1 tablespoon of oil. Season with a little salt and pepper. Wash the meat, dab dry. Season with salt and pepper. Spread the crumb mixture on it, roll it up and pin it down.
3
Peel, wash and cut the carrots into pieces. Onions peel, halve and cut into slices. Heat 2 tablespoons of oil in a frying pan. Fry the roulades in it all around. Season with salt and pepper and remove.
4
Fry the carrots and onions in the frying fat. Dust with flour and sauté briefly. Wash the thyme. Add roulades and bay leaf. Deglaze with wine and 1/2 litre water. Cover and stew for about 1 1/2 hours.
5
Peel, wash and roughly cut the potatoes. Cover and cook in salted water for about 20 minutes. Drain the potatoes, add milk and butter and mash everything coarsely. Season the puree with salt and nutmeg.
6
Season the sauce with salt and pepper. Arrange everything. Garnish roulades with thyme, sage and parsley.