Red wine roulades with nut spaetzle

Name: Red wine roulades with nut spaetzle
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 Carrot; 150 g Celeriac; 4 Onions; 6 Beef roulades (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Tl medium hot mustard; 6 discs Kasseleraufschnitt; 2 small gherkins; 2 TABLESPOONS clarified butter; 1 TABLESPOON Tomato paste; 250 ml dry red wine; 500 ml Vegetable broth; 1-2 TABLESPOONS Butter; 1 TABLESPOON chopped hazelnuts; 1 package (500 g) finished spaetzle (cooling shelf); 7-10 Tbsp grated nutmeg; 2 stem(s) Parsley; 1 TABLESPOON Cornstarch; 7-10 Tbsp wooden skewers / roulade needles

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 Carrot
150 g Celeriac
4 Onions
6 Beef roulades (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Tl medium hot mustard
6 discs Kasseleraufschnitt
2 small gherkins
2 TABLESPOONS clarified butter
1 TABLESPOON Tomato paste
250 ml dry red wine
500 ml Vegetable broth
1-2 TABLESPOONS Butter
1 TABLESPOON chopped hazelnuts
1 package (500 g) finished spaetzle (cooling shelf)
7-10 Tbsp grated nutmeg
2 stem(s) Parsley
1 TABLESPOON Cornstarch
7-10 Tbsp wooden skewers / roulade needles

Directions

1
Peel and roughly dice the carrot and celery. Peel onions and dice 2 roughly. Cut 2 onions into slices. Dab meat dry and season with salt and pepper. Spread 1 teaspoon of mustard on each slice of meat and cover with smoked pork loin. Cut cucumbers lengthwise into six pieces. Place cucumber and onion wedges at one end of each roulade and roll up the slices as tightly as possible. Pin them with a wooden skewer or a roulade needle
2
Heat the lard in a roaster. Fry the roulades vigorously for about 10 minutes. Remove the roulades. Fry the carrot, celery and onion cubes in the frying fat for approx. 5 minutes. After about 3 minutes add tomato paste and fry. Deglaze with red wine. Pour in broth, bring to the boil. Put the roulades back into the roaster, cover and stew for 1 1/2-2 hours
3
Heat butter in a frying pan. Roast the nuts for about 1 minute, then add the spaetzle. Fry the spaetzle for 3-4 minutes and season with salt and nutmeg. Wash the parsley, shake dry and cut the leaves into strips
4
Remove the roulades from the stock, remove wooden skewers or needles. Keep the roulades warm. Stir starch and 4 tablespoons of water until smooth. Thicken sauce with it, bring to the boil again. Add half of the parsley and season the sauce again. Add the roulades to the sauce. Arrange roulades and spaetzle on plates and sprinkle with the remaining parsley
5
With 6 people: