Red wine roulades with pesto mashed potatoes

Name: Red wine roulades with pesto mashed potatoes
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 2 Tomatoes; 2 stalks of celery; 200 g Carrots; 3 Onions; 8 small beef roulades (approx. 80 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 TSP + 1 tablespoon tomato paste; 8 discs Parma ham (about 15 g each); 8 TABLESPOONS Gherkin cubes; 2 TABLESPOONS clarified butter; 1 (750 ml) bottle of dry red wine, e.g. Barolo; 1 kg Potatoes; 800 g green beans; 1 TABLESPOON Butter; 7-10 Tbsp freshly grated nutmeg; 1 TABLESPOON Cornstarch; 250 ml Milk; 4 TABLESPOONS Pesto Genovese; 7-10 Tbsp wooden skewers

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

2 Tomatoes
2 stalks of celery
200 g Carrots
3 Onions
8 small beef roulades (approx. 80 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 TSP + 1 tablespoon tomato paste
8 discs Parma ham (about 15 g each)
8 TABLESPOONS Gherkin cubes
2 TABLESPOONS clarified butter
1 (750 ml) bottle of dry red wine, e.g. Barolo
1 kg Potatoes
800 g green beans
1 TABLESPOON Butter
7-10 Tbsp freshly grated nutmeg
1 TABLESPOON Cornstarch
250 ml Milk
4 TABLESPOONS Pesto Genovese
7-10 Tbsp wooden skewers

Directions

1
Wash the tomatoes and celery. Peel carrots and onions. Dice vegetables finely. Dab meat dry, season with salt and pepper on both sides. Place the roulades next to each other on the work surface and brush each with 1 tsp. tomato paste.
2
Cover with 1 slice of ham, sprinkle with cucumber and about 1/3 of the onions. Roll up the roulades and pin them with wooden skewers.
3
Heat clarified butter in a roasting pan and fry the roulades in it for about 10 minutes. After approx. 6 minutes, add half the vegetables, approx. 1/3 onion cubes and 1 tbsp. tomato paste, continue frying.
4
Douse with red wine. Covered roulades and stew for about 2 hours, turning them from time to time.
5
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Wash and clean the beans, halve them according to size and cook them in boiling salted water for about 10 minutes. Drain the beans. Melt butter in a pot and fry the remaining onions until transparent.
6
Add the beans, swivel through, season with salt and nutmeg and keep warm.
7
Remove the roulades from the roaster and keep them warm. Pour sauce through a sieve, measure 500 ml, otherwise fill up with water and pour back into the roaster. Add remaining vegetable cubes, bring to the boil. Stir the starch and 4 tbsp. water until smooth and thicken the sauce.
8
Season to taste with salt and pepper. Put the roulades back into the sauce. Bring the milk briefly to the boil. Drain the potatoes, add the milk and mash into puree. Stir in pesto. Arrange roulades with sauce, beans and mashed potatoes.