Roulade filling with carrots, sesame, coriander and bamboo (4 times different)

Name: Roulade filling with carrots, sesame, coriander and bamboo (4 times different)
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 can(s) (330 g filling weight) Bamboo shoots; 2 Carrots; 1/2 bunch Coriander; 2 TEASPOONS shelled sesame; 4 Beef roulades (approx. 180 g each); 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

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 can(s) (330 g filling weight) Bamboo shoots
2 Carrots
1/2 bunch Coriander
2 TEASPOONS shelled sesame
4 Beef roulades (approx. 180 g each)
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
Drain the bamboo shoots. Peel, wash and cut carrots into long, thin slices. Wash the coriander and pluck the leaves from the stems. Roast sesame seeds in a pan without fat, remove.
2
Dab meat dry and tap flatter. Season with salt and pepper and cover with carrot slices and coriander. Sprinkle with sesame and bamboo and roll up into roulades and pin them with skewers.
3
Heat the oil in a frying pan, fry the roulades for 4-6 minutes all around. Add red wine and bouillon. Cover and stew for 1-1 1/2 hours. Remove the roulades from the roaster. Season steaming liquid with salt and pepper and thicken with sauce thickener.