Filled beef roulades

Name: Filled beef roulades
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Beef roulades of 150 g; 7-10 Tbsp Pepper; 4 TSP Herbal Mustard; 8 discs Breakfast bacon pickled corn on the cob; 7-10 Tbsp some parsley leaves; 3 TABLESPOONS Oil; 2 Bay leaves; 700 g Carrots; 1 package (300 g) frozen broad beans; 7-10 Tbsp Salt; 1 can(s) (425 ml) Vegetable corn 30 g butter or margarine; 100 g Sour cream (24 % fat); 1-2 TABLESPOONS Flour; 7-10 Tbsp wooden sticks

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Beef roulades of 150 g
7-10 Tbsp Pepper
4 TSP Herbal Mustard
8 discs Breakfast bacon pickled corn on the cob
7-10 Tbsp some parsley leaves
3 TABLESPOONS Oil
2 Bay leaves
700 g Carrots
1 package (300 g) frozen broad beans
7-10 Tbsp Salt
1 can(s) (425 ml) Vegetable corn 30 g butter or margarine
100 g Sour cream (24 % fat)
1-2 TABLESPOONS Flour
7-10 Tbsp wooden sticks

Directions

1
Sprinkle roulades with pepper. Spread each roulade with 1 teaspoon of mustard and cover with 2 slices of bacon. Place two corn on the lower end of each roulade and some parsley, roll up the roulades and pin them with a wooden stick. Fry in hot oil, add bay leaves and 3/8 litres of water. Cover and braise over medium heat for about 45 minutes. In the meantime peel and slice the carrots. Cook the beans in boiling salted water for 5 minutes, drain and rinse in cold water. Rinse and drain the corn. Steam carrots in hot fat for about 5 minutes. Add beans and corn and steam for another 5 minutes, season with salt and pepper. Drain the broth of the roulades, remove bay leaves. Mix sour cream with flour, stir into the boiling stock. Bring to the boil again and season to taste with salt and pepper. Serve roulades with vegetables and sauce. Goes well with spaetzle with parsley butter
2
Preparation time approx. 1 hour
3
Dishes: V & B
4
Cutlery: Haymann
5
Glasses: Schott Cristal