Italian beef roulades

Name: Italian beef roulades
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 4 Carrots; 2–3 stalks of celery; 1 Onion; 2 Garlic cloves; 5 Stem(s) Sage; 200 g Double cream cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Beef roulades (approx. 180 g each); 6 thicker slices of dried ham (e.g. Parma or Serrano ham); 250 g pickled roasted peppers; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 300 ml Vegetable broth; 1 package (500 g) chunky tomatoes; 150 ml white port; 2–3 Bay leaves; 2–3 Allspice seeds; 7-10 Tbsp Kitchen yarn

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

4 Carrots
2–3 stalks of celery
1 Onion
2 Garlic cloves
5 Stem(s) Sage
200 g Double cream cream cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Beef roulades (approx. 180 g each)
6 thicker slices of dried ham (e.g. Parma or Serrano ham)
250 g pickled roasted peppers
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
300 ml Vegetable broth
1 package (500 g) chunky tomatoes
150 ml white port
2–3 Bay leaves
2–3 Allspice seeds
7-10 Tbsp Kitchen yarn

Directions

1
Peel, wash and roughly dice the carrots. Clean, wash and roughly dice the celery stalks. Peel onion and garlic, dice coarsely. Wash sage, shake dry, pluck off leaves and chop. Mix with cream cheese, season with salt and pepper
2
Dab the meat dry and season with salt and pepper. Spread cream cheese on the slices and cover each with 1 slice of ham. Drain the peppers, cut them into long strips and spread them on one end of the meat slices. Roll up the slices as tightly as possible and tie with kitchen string
3
Heat the oil in a frying pan. Sauté the roulades vigorously for approx. 10 minutes, remove. Fry the vegetable cubes in the frying fat for approx. 5 minutes. After about 3 minutes add tomato paste and fry. Pour on stock, tomatoes and port wine, bring to the boil, add bay leaf and allspice. Put the roulades back into the pot, cover and stew for about 1 1/2 hours. Serve with wide ribbon noodles