Roulade filling sour cream, walnuts and herbs (4 times different)

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
4 1
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 4
  • 40 g Walnut kernels
  • 1/2 bunch mixed herbs (e.g. parsley, basil, tarragon)
  • 4 Beef roulades (approx. 180 g each)
  • 250 g Schmand
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Oil
  • 300 ml dry red wine
  • 600 ml Beef bouillon (instant)
  • 2-3 TABLESPOONS Sauce thickener
  • 4 wooden skewers

Directions

  1. 1

    Chop the walnuts. Wash and chop the herbs. Dab meat dry and tap flatter. Spread with sour cream and season with salt and pepper. Spread herbs and walnuts on top. Roll up meat into roulades and pin them with wooden skewers.

  2. 2

    Heat the oil in a frying pan and fry the roulades for 4-6 minutes. Add red wine and bouillon and braise covered for 1-1 1/2 hours. Take the roulades out of the roaster, season the braising liquid with salt and pepper and thicken with sauce thickener.

Nutrition Facts

KCAL
530 kcal
CARBS
6 g
FATS
31 g
PROTEINS
43 g

Categories & Tags

Miscellaneous