Roast beef roulades with peanut butter (with fresh beans)

Name: Roast beef roulades with peanut butter (with fresh beans)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g green beans or frozen beans; 7-10 Tbsp Salt; 1 small onion; 2 TABLESPOONS salted peanuts; 2-3 Spring onions; 1/2 bunch Coriander; 8 thin slices of roast beef (approx. 75 g each; let the butcher cut them); 5 TABLESPOONS creamy peanut butter; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TEASPOON Instant vegetable stock; 1 TABLESPOON Butter or margarine; 1-2 TABLESPOONS dark sauce thickener; 7-10 Tbsp wooden skewers

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g green beans or frozen beans
7-10 Tbsp Salt
1 small onion
2 TABLESPOONS salted peanuts
2-3 Spring onions
1/2 bunch Coriander
8 thin slices of roast beef (approx. 75 g each; let the butcher cut them)
5 TABLESPOONS creamy peanut butter
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TEASPOON Instant vegetable stock
1 TABLESPOON Butter or margarine
1-2 TABLESPOONS dark sauce thickener
7-10 Tbsp wooden skewers

Directions

1
Clean and wash fresh beans. Cook the beans in a good 1/4 litre of salt water for about 16 minutes. Peel and finely dice the onion. Coarsely chop peanuts and roast them in a pan without fat. Take them out.
2
Leek onions clean, wash, halve lengthwise if necessary and cut into pieces of about 5 cm. Wash the coriander, dab dry and pluck the leaves from the stems. Dab roast beef slices dry and spread thinly with 4 tablespoons peanut butter.
3
Place 1/2 piece of spring onion on each and roll up. Fix with wooden skewers. Cover some roulades with coriander. Heat oil in a pan. Brown the roulades in it all around. Season with a little salt and pepper.
4
Deglaze with a good 200 ml of water, bring to the boil. Stir in stock and 1 tablespoon peanut butter. Cover and stew for about 5 minutes. Drain the beans. Heat the fat. Steam onion in it. Add beans and peanuts and toss.
5
Stir the sauce thickener into the roulade stock. Bring to the boil again and season to taste. Serve everything. Garnish with the rest of the coriander.