Filled beef roulade with mashed potatoes and mustard seeds

Name: Filled beef roulade with mashed potatoes and mustard seeds
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 4 Beef roulades (approx. 150 g each); 250 g Veal sausage meat; 1 TEASPOON spicy mustard; 2 TABLESPOONS Whipped cream; 7-10 Tbsp Chilli powder; 2 Carrots; 200 g Celeriac; 1 Gherkin; 1 washer cooked ham; 1 TABLESPOON Oil; 1 Onion; 1 TEASPOON Icing sugar; 1-2 TABLESPOONS Tomato paste; 150 ml dry red wine; 500 ml Poultry stock; 2 TABLESPOONS Mustard seeds; 1 kg floury potatoes; 7-10 Tbsp Salt; 1/2 TEASPOON Caraway seeds; 250 ml Milk; 1 TABLESPOON Butter; 7-10 Tbsp grated nutmeg; 2 Garlic cloves; 2 discs Ginger Tuber; 5 Juniper berries; 5 Allspice seeds; 2 Bay leaves; 1 dried chili pepper; 1-2 TABLESPOONS Cornstarch; 7-10 Tbsp Pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

4 Beef roulades (approx. 150 g each)
250 g Veal sausage meat
1 TEASPOON spicy mustard
2 TABLESPOONS Whipped cream
7-10 Tbsp Chilli powder
2 Carrots
200 g Celeriac
1 Gherkin
1 washer cooked ham
1 TABLESPOON Oil
1 Onion
1 TEASPOON Icing sugar
1-2 TABLESPOONS Tomato paste
150 ml dry red wine
500 ml Poultry stock
2 TABLESPOONS Mustard seeds
1 kg floury potatoes
7-10 Tbsp Salt
1/2 TEASPOON Caraway seeds
250 ml Milk
1 TABLESPOON Butter
7-10 Tbsp grated nutmeg
2 Garlic cloves
2 discs Ginger Tuber
5 Juniper berries
5 Allspice seeds
2 Bay leaves
1 dried chili pepper
1-2 TABLESPOONS Cornstarch
7-10 Tbsp Pepper
7-10 Tbsp Cling film
7-10 Tbsp Roulade needles

Directions

1
Carefully tap the roulades between 2 layers of foil to make them slightly flatter. Knead veal sausage with mustard and cream and season with 1 pinch of chilli powder. Spread the sausage meat on the roulades. Peel and wash the carrots and celery. Cut a carrot and 50 g celery, cucumber and ham into sticks and spread crosswise on the meat slices. Whip the roulades from the long sides and roll them up from a narrow side. Tighten with roulade needles
2
Heat the oil in a frying pan and fry the roulades all around. Meanwhile peel and dice the onion and cut the rest of the carrot and celery into small cubes. Put icing sugar in a pot and caramelise in it. Add the vegetables and caramelise, stir in the tomato paste and fry briefly. Deglaze with wine and simmer for 4-5 minutes. Deglaze the roulades with stock and pour into the vegetables. Add the roulades to the vegetables, cover and stew for about 2 1/2 hours
3
Meanwhile, cook the mustard seeds in salted water for about 20 minutes until soft, pour into a sieve and rinse under cold water. Peel and wash the potatoes. Cook in boiling salted water with caraway seeds for about 20 minutes. Drain the potatoes and press them through a potato ricer. Heat milk. Stir milk, butter and mustard seeds into the potatoes, season with salt and nutmeg
4
Peel garlic and ginger. After about 45 minutes of cooking time, add juniper berries, allspice seeds, bay leaves, chilli pepper, garlic and ginger to the roulades in the roaster. Remove the roulades. Pass the sauce through a sieve, squeeze the vegetables a little. Stir starch with 2 tablespoons of water until smooth. Stir into the sauce, bring to the boil, season with salt and pepper. Arrange roulades and puree with some sauce on plates