Rolls of beef

Name: Rolls of beef
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 6 Beef roulades (approx. 190 g each); 2 Gherkins (approx. 100 g each); 5 medium-sized onions; 3 TABLESPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 discs Bacon; 2 TABLESPOONS clarified butter; 2 TABLESPOONS Tomato paste; 1 kg green beans; 125 g Chanterelles; 2 Tomatoes; 4 Stem(s) flat leaf parsley; 2-3 TABLESPOONS Butter; 1 coated tbsp. flour; 125 g Whipped cream; 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers or roulade needles

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

6 Beef roulades (approx. 190 g each)
2 Gherkins (approx. 100 g each)
5 medium-sized onions
3 TABLESPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 discs Bacon
2 TABLESPOONS clarified butter
2 TABLESPOONS Tomato paste
1 kg green beans
125 g Chanterelles
2 Tomatoes
4 Stem(s) flat leaf parsley
2-3 TABLESPOONS Butter
1 coated tbsp. flour
125 g Whipped cream
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers or roulade needles

Directions

1
Wash the roulades and pat them dry. Cut cucumbers into strips. Peel onions and cut into fine slices. Spread the roulades with mustard, season with salt and pepper and cover each roulade with 1 slice of bacon. Distribute cucumber strips and one onion in slices at one end of each roulade. Roll up firmly and pin. Heat lard in a roaster. Fry the roulades in it all around. Season again with salt and pepper.
2
Add 3 onions in columns and tomato paste and fry briefly. Deglaze with 1/2 litre water. Cover and stew for about 40 minutes. Add another 1/2 litre of water and braise for another 40 minutes. In the meantime clean, wash and chop the beans. Cook in boiling salt water for 15-20 minutes. Clean the chanterelles and wash them thoroughly. Clean, wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Wash and chop parsley. Melt 1 tablespoon butter. Fry one onion in slices and chanterelles in it. Season with salt and pepper. Add diced tomatoes and 1 tablespoon chopped parsley. Stir flour and cream until smooth. Remove the roulades from the sauce. Stir in the cream.
3
Cut the flesh into small cubes. Wash and chop parsley. Melt 1 tablespoon butter. Fry one onion in slices and chanterelles in it. Season with salt and pepper. Add diced tomatoes and 1 tablespoon chopped parsley. Stir flour and cream until smooth. Remove the roulades from the sauce. Stir in the cream. Boil up while stirring. Stir the chanterelle mixture into the sauce, season to taste again. Put the roulades back into the sauce. Drain the beans. Melt 1-2 tablespoons butter. Swirl the beans and the remaining chopped parsley in it. Arrange everything garnished with parsley. Boiled potatoes taste good with it
4
Boil up while stirring. Stir the chanterelle mixture into the sauce, season to taste again. Put the roulades back into the sauce. Drain the beans. Melt 1-2 tablespoons butter. Swirl the beans and the remaining chopped parsley in it. Arrange everything garnished with parsley. Boiled potatoes taste good with it