Roulade filling with feta cheese, olives and parsley (4 times different)

Name: Roulade filling with feta cheese, olives and parsley (4 times different)
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 30 g green and black pitted olives; 1/2 bunch Parsley; 4 Beef roulades (approx. 180 g each); 200 g Feta cheese; 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
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

30 g green and black pitted olives
1/2 bunch Parsley
4 Beef roulades (approx. 180 g each)
200 g Feta cheese
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 olives and cut them into slices. Wash the parsley and pluck the leaves from the stalks. Dab the meat dry and tap flatter. Mash feta cheese with a fork and spread on the meat.
2
Olives and parsley likewise on it distribute and with salt and pepper season. Roll up the meat into roulades and pin them with wooden skewers. Heat the oil in a frying pan and fry the roulades for 4-6 minutes.
3
Add red wine and bouillon and stew covered for 1-1 1/2 hours. Remove the roulades. Season steaming liquid with salt and pepper and thicken with sauce thickener.