Rolls
very easy
150 mins
150 mins
Ingredients
- 1 Carrot
- 4 Onions
- 3 TABLESPOONS clarified butter
- 4 discs Beef roulades (approx. 180 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS medium hot mustard
- 8 discs (approx. 80 g) Bacon
- 2 Gherkins
- 1 TABLESPOON Tomato paste
- 250 ml dry red wine
- 1 TEASPOON Sugar
- 1 TABLESPOON Cornstarch
- 7-10 Tbsp toothpicks or roulade needles
Directions
- 1
Peel and roughly dice the carrot. Peel onions and dice 2 roughly. Cut 2 onions into strips. Melt 1 tbsp. lard. Fry the onion strips for about 4 minutes while stirring until transparent. Dab the meat dry and season with salt and pepper
- 2
Spread 1 tablespoon of mustard on each slice of meat. Cover each with 2 slices of bacon. Cut the gherkins in half lengthwise. Divide gherkins and onion strips between the meat slices. Roll up the slices as tight as possible and pin them with a toothpick or a roulade needle. Heat 2 tbsp. lard in a large pot. Fry the roulades vigorously for about 10 minutes on all sides
- 3
Take out the roulades. Fry the carrot and onion cubes in the frying fat for approx. 5 minutes. After about 3 minutes add tomato paste and fry. Deglaze with red wine. Add 500 ml water, bring to the boil. Put the roulades back into the pot, cover and stew for about 2 hours
- 4
Remove the roulades from the stock and keep warm. Pour the stock through a sieve into another pot. Season to taste with salt, pepper and sugar. Stir starch and 4 tablespoons of water until smooth. Thicken the sauce with it, bring to the boil again. Put the roulades back into the sauce
Nutrition Facts
440 kcal
10 g
20 g
43 g
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