Burgundy goulash and cream cheese and tomato roulade

Name: Burgundy goulash and cream cheese and tomato roulade
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 4
Ingredients: 70 g Butter; 100 g + 2 tablespoons flour; 500 ml Milk; 7 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Parmesan; 150 g pickled dried tomatoes in oil; 150 g Double cream cream cheese; 200 g Schmand; 400 g Onions; 1 kg Beef for goulash; 5 TABLESPOONS Sunflower oil; 400 ml dry red wine; 2 Bay leaves; 600 g Carrots; 4 sheets Parsley; baking paper; 7-10 Tbsp Cling film

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 4

70 g Butter
100 g + 2 tablespoons flour
500 ml Milk
7 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Parmesan
150 g pickled dried tomatoes in oil
150 g Double cream cream cheese
200 g Schmand
400 g Onions
1 kg Beef for goulash
5 TABLESPOONS Sunflower oil
400 ml dry red wine
2 Bay leaves
600 g Carrots
4 sheets Parsley
baking paper
7-10 Tbsp Cling film

Directions

1
For the roulade, melt butter in a pot. Add 100 g flour and stir until smooth. Add milk while stirring and bring to the boil. Separate the eggs. Add egg yolks one after the other while stirring. Remove the pot from the stove. Season with salt and pepper. Beat the egg whites with the whisk of the hand mixer until stiff in portions. First fold 1/3 of the egg whites into the dough, then fold in the remaining egg whites.
2
Line a small baking tray (38 x 25 cm) with baking paper. Put the dough on it and smooth it down. Coarsely grate parmesan and sprinkle 25 g on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Take the dough out of the oven, turn out on a sheet of baking paper and let it cool down.
3
For the filling cut tomatoes into strips. Mix cream cheese, sour cream and the remaining parmesan. Spread the dough with it and sprinkle with tomatoes. Roll up to a roll. Wrap the roll tightly in cling film and refrigerate for at least 4 hours, preferably overnight.
4
Onions peel and roughly chop. Dab meat dry and cut into cubes. Heat 4 tablespoons of oil in a roaster in portions. Brown the meat in it in portions. Add onions and sauté briefly. Deglaze with red wine and add 1 litre of water. Season with salt, pepper and laurel. Bring to the boil and braise for about 2 1/2 hours, stirring occasionally.
5
Peel and wash the carrots, quarter them lengthwise and cut into cubes. Add to goulash for the last about 20 minutes. Cut roulade into 12 slices. Place the slices on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 10 minutes. Stir 2 tbsp. flour and 4 tbsp. water until smooth and thicken the sauce. Wash parsley and dab dry. Heat 1 tablespoon of oil in a pan and fry the leaves briefly. Arrange goulash and roulade slices and garnish with parsley.
6
waiting time approx. 2 hours