Large beef roulade with carrot and leek filling

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean the leek, remove the outer leaves and wash thoroughly. Cut the remaining leek into rings. Peel and wash the carrots and cut them lengthwise into thin slices with a peeler. Blanch 1/3 of the carrots and the leek leaves in boiling salted water for 3-4 minutes. Rinse with cold water and drain. Beat the meat flat (30x20 cm), sprinkle with salt and pepper and coat with mustard.

2. 2

   First place a leek, then a layer of carrots on the meat and roll up. Pin it with wooden skewers or roulade needles. Heat the oil in a roasting pan and fry the roulade vigorously all around. Peel and quarter the onion, fry with the meat and deglaze with the broth. Add bay leaf and braise covered for about 45 minutes. Cook the rest of the vegetables in little boiling salted water for 8-10 minutes. Drain and season with lemon pepper and keep warm. Wrap the finished roulade in foil and let it rest for a short time. In the meantime, pour the stew stock through a sieve and bring to the boil. Stir starch with a little water until smooth and add to the boiling stock. Bring to the boil again briefly and season to taste with salt, pepper and paprika. Cut the meat into slices and arrange on a plate with the vegetables.

3. 3

   Wrap the finished roulade in foil and let it rest for a short time. In the meantime, pour the stew stock through a sieve and bring to the boil. Stir starch with a little water until smooth and add to the boiling stock. Bring to the boil again briefly and season to taste with salt, pepper and paprika. Cut the meat into slices and arrange on a plate with the vegetables. Garnish with herbs as desired. Add sauce extra. Boiled potatoes taste good with it

4. 4

   Glasses: Royal Copenhagen