Classic beef roulades with Brussels sprouts

Name: Classic beef roulades with Brussels sprouts
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 8 small, thinly sliced beef roulades (approx. 90 g each); 4 TABLESPOONS Mustard; 2 Onions; 4 Gherkins; 8 discs (approx. 70 g) Breakfast bacon in slices; 3 TABLESPOONS Oil; 1/2 l Vegetable broth (instant); 200 ml dry red wine; 500 g Brussels sprouts; 7-10 Tbsp Salt; 40 g Butter or margarine; 50 g Breadcrumbs; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Pepper; 7-10 Tbsp toothpicks/ roulade needles

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

8 small, thinly sliced beef roulades (approx. 90 g each)
4 TABLESPOONS Mustard
2 Onions
4 Gherkins
8 discs (approx. 70 g) Breakfast bacon in slices
3 TABLESPOONS Oil
1/2 l Vegetable broth (instant)
200 ml dry red wine
500 g Brussels sprouts
7-10 Tbsp Salt
40 g Butter or margarine
50 g Breadcrumbs
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Pepper
7-10 Tbsp toothpicks/ roulade needles

Directions

1
Rinse meat and pat dry. Spread with 2 tablespoons of mustard. Peel and halve 1 onion and cut into strips. Cut gherkins lengthwise into 4 slices. Place 2 slices of gherkin on each roulade, spread onion strips on top.
2
Place a slice of bacon on each. Roll up firmly from the short side and pin it with toothpicks or roulade needles. Peel 1 onion and cut into pieces. Heat the oil in a casserole, fry the roulades thoroughly all around.
3
Remove, sauté onion, deglaze with stock and red wine, stir in 2 tablespoons of mustard. Add the roulades again, braise for approx. 35 minutes in a closed pot. In the meantime, clean and wash the Brussels sprouts and cook in boiling salted water for the last 15 minutes.
4
Melt the fat and fry the breadcrumbs in it. Remove the roulades and keep warm. Pass the sauce through a sieve, thicken slightly with sauce thickener. Bring to the boil again and season to taste with mustard, salt and pepper.
5
Drain the brussels sprouts and mix with the crumbs. Serve roulades with sprouts and sauce. Garnish with parsley. Boiled potatoes tossed in parsley butter taste great with it.