Roulades in Burgundy sauce
easy
105 mins
105 mins
Ingredients
- 4 Stem(s) parsley, 2 onions
- 6 Beef roulades (approx. 180 g each)
- 7-10 Tbsp salt, black pepper
- 6 Tl medium hot mustard
- 6 thin slices of Black Forest Ham
- 125 g (212 ml) fresh or 1 glass of chanterelles
- 2-3 TABLESPOONS clarified butter
- 1 TABLESPOON Tomato paste
- 200 ml Pinot noir or other red wine
- 100-150 g Whipped cream
- 1-2 TABLESPOONS Flour
- 7-10 Tbsp some salad leaves, cherry tomatoes and parsley
- 6 Roulade needles or yarn
Directions
- 1
Wash the parsley and remove the leaves. Peel onions, slice one into fine rings, dice one finely. Dab roulades dry, season with salt and pepper. Spread with 1 teaspoon of mustard on each. Spread ham, parsley and onion rings on top. Roll up and pin
- 2
Clean mushrooms, rinse if necessary (drain mushrooms well from the jar). Heat 1 tbsp. clarified butter in a roasting pan. Fry onion cubes and mushrooms in it. Season and take out
- 3
Heat 1-2 tablespoons of clarified butter in the frying fat. Fry the roulades in it until they are well browned all around. Sweat tomato paste with. Deglaze with wine and 1/4 l water. Bring to the boil, cover and stew for about 1 1/4 hours. Stir in 1/4 l water and cream in between
- 4
Stir flour and 3 tablespoons of water until smooth. Stir into the sauce and simmer briefly. Add the mushroom mixture, season to taste again. Arrange everything and garnish. Served with: ribbon noodles
- 5
You can also stock roulades, roll them up and freeze them raw. Sear later without defrosting
Nutrition Facts
350 kcal
2 g
16 g
42 g
More Delicious Recipes
