Small beef roulades with pesto

Name: Small beef roulades with pesto
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 discs Parma ham; 8 Beefsteak roulades (approx. 100 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g green pesto; 100 g grated parmesan cheese; 3 TABLESPOONS Olive oil; 2 (80 g each) Onions; 1 TABLESPOON Tomato paste; 375 ml dry red wine; 500 ml Beef bouillon (glass or instant); 1 small bunch of marjoram; 1 (approx. 300 g) larger zucchini; 200 g cherry tomatoes; 1 (approx. 100 g) bigger, red onion; 2 Garlic cloves; 1 package (400 g) Mini Potato Dumplings; 2-3 TEASPOONS Cornstarch; 7-10 Tbsp wooden skewers

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 discs Parma ham
8 Beefsteak roulades (approx. 100 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g green pesto
100 g grated parmesan cheese
3 TABLESPOONS Olive oil
2 (80 g each) Onions
1 TABLESPOON Tomato paste
375 ml dry red wine
500 ml Beef bouillon (glass or instant)
1 small bunch of marjoram
1 (approx. 300 g) larger zucchini
200 g cherry tomatoes
1 (approx. 100 g) bigger, red onion
2 Garlic cloves
1 package (400 g) Mini Potato Dumplings
2-3 TEASPOONS Cornstarch
7-10 Tbsp wooden skewers

Directions

1
Cut the ham in half crosswise. Dab roulades dry, season with salt and pepper. Spread with pesto, sprinkle with parmesan, cover with 1/2 slice of ham and roll up. Fix the roulades with wooden skewers.
2
Heat 2 tablespoons of oil in a large, coated frying pan. Fry the roulades vigorously on all sides. Peel and roughly dice the onions. Add the tomato paste to the roulades and fry for 2-3 minutes.
3
Pour the wine and bouillon into the roulades, bring to the boil and cook for at least 1 hour. Wash the marjoram and dab dry. Put some stems aside for garnishing. Pluck the rest of the marjoram from the stalks and chop the leaves roughly.
4
Clean, wash and cut the zucchini into pieces. Wash and halve the tomatoes. Peel red onion and garlic and cut into rings or slices. Put the dumplings in boiling water, take the pot off the stove and let it simmer for about 7 minutes.
5
Heat 1 tablespoon of oil in a frying pan. Fry the zucchini for about 2 minutes. Add onion, garlic and tomatoes and fry for about 4 minutes. Fold in chopped marjoram and season with salt and pepper.
6
Remove the roulades from the sauce and keep warm. Reduce the sauce if necessary. Stir the starch with a little water until smooth and thicken the simmering sauce slightly. Season to taste with salt and pepper. Arrange roulades, dumplings, vegetables and sauce on preheated plates and garnish with the remaining marjoram.