Light beef roulades with Brussels sprouts

Name: Light beef roulades with Brussels sprouts
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 2 Onions; 1 glass (370 ml) roasted red pepper; 4 lean, thin beef roulades (approx. 150 g each); 7-10 Tbsp salt, pepper; 4 TSP spicy mustard; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 7-10 Tbsp dried thyme; 700 g Potatoes; 800 g Brussels sprouts; 7-10 Tbsp wooden skewers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

2 Onions
1 glass (370 ml) roasted red pepper
4 lean, thin beef roulades (approx. 150 g each)
7-10 Tbsp salt, pepper
4 TSP spicy mustard
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
7-10 Tbsp dried thyme
700 g Potatoes
800 g Brussels sprouts
7-10 Tbsp wooden skewers

Directions

1
Onions peel, quarter and in thin slices cut. Drain the peppers and cut the pieces in half lengthwise. Dab roulades dry. Season with salt and pepper. Spread with 1 tsp. mustard on each.
2
Place 1 pepper half and 1-2 onion slices on each end of a roulade. Roll up the roulades from the coated side and pin them with wooden skewers.
3
Heat the oil in a casserole. Fry the roulades in it until brown on all sides over a high heat. Remove from the roaster. Sauté the remaining onion and peppers in the hot frying fat. Stir in tomato paste and sauté briefly.
4
Season with salt, pepper and thyme. 1⁄2 Pour on l water, bring to the boil. Add the roulades, cover and stew for about 1 1⁄2 hours.
5
In the meantime, peel and wash the potatoes, cover and cook in salted water for about 20 minutes. Clean and wash the Brussels sprouts, cover and cook in little boiling salted water for 15-18 minutes.
6
Lift the roulades out of the braising stock. Puree the vegetables in the stock with a hand blender. Season sauce with salt and pepper. Heat the roulades in the sauce. Drain sprouts and potatoes separately.
7
Dress everything.