Elisabeth's beef roulades with mashed potatoes and Brussels sprouts

Name: Elisabeth's beef roulades with mashed potatoes and Brussels sprouts
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 2 small onions; 80 g streaky smoked bacon; 6 Gherkins (glass); 6 Beef roulades (approx. 175 g each); 6 TABLESPOONS medium hot mustard; 7-10 Tbsp salt, pepper; 500 g Mushrooms; 5 TABLESPOONS Oil; 0?a Vegetable stock; 200 ml dry red wine; 1 kg Brussels sprouts; 1 kg floury potatoes; 25–30 g Cornstarch; 200 ml Milk; 50 g Butter; 7-10 Tbsp freshly grated nutmeg; 6 Roulade needles

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

2 small onions
80 g streaky smoked bacon
6 Gherkins (glass)
6 Beef roulades (approx. 175 g each)
6 TABLESPOONS medium hot mustard
7-10 Tbsp salt, pepper
500 g Mushrooms
5 TABLESPOONS Oil
0?a Vegetable stock
200 ml dry red wine
1 kg Brussels sprouts
1 kg floury potatoes
25–30 g Cornstarch
200 ml Milk
50 g Butter
7-10 Tbsp freshly grated nutmeg
6 Roulade needles

Directions

1
Onions peel, halve and in fine columns cut. Cut bacon and cucumber into thin sticks. Place roulades next to each other on a large board. Spread thinly with 1 tablespoon of mustard on each. Season with salt and pepper.
2
Spread the bacon, onions and gherkins on each end of the roulade and roll up tightly from the coated side (either place the slices of roulade with bacon, gherkins and onions on one narrow side or spread it all over the whole slice, leaving a small edge free.
3
Roll up firmly from the narrow side). Tighten with roulade needles (needles are the easiest way to put the roulades together. But you can also tie them together with kitchen yarn or use wooden skewers).
4
Clean the mushrooms, wash if necessary and cut in half. Heat 3 tablespoons of oil in a casserole. Fry the roulades in it thoroughly all around (this is how the characteristic sauce taste is created). Take out the roulades.
5
Add 2 tablespoons of oil and heat up. Sauté the mushrooms well in it. Season with salt and pepper. Add roulades again. Deglaze with stock and red wine, bring to the boil, cover and stew at low heat for 1-1 1⁄2 hours.
6
Clean and wash the Brussels sprouts. Peel and wash potatoes, cover and cook in salted water for about 25 minutes. Cook the sprouts in boiling salted water for about 18 minutes.
7
Stir starch and 4 tablespoons of water until smooth. Lift the roulades out of the stock. Stir the starch into the boiling stock, bring to the boil and simmer for about 1 minute. Season to taste with salt and pepper, add the roulades again, keep warm.
8
Heat milk and butter. Drain potatoes, add hot milk-butter mixture and mash coarsely with a potato masher. Season to taste with nutmeg. Drain the Brussels sprouts and let them drip off. Remove roulade needles.
9
Arrange roulades with sauce, sprouts and mashed potatoes. Freeze some more portions if necessary.