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Singles Dinner No. 58

updated

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Ingredients for 1 servings:

  • 1 beef roulade(s)
  • 200 ml homemade vegetable broth
  • 1 large potato(s)
  • ½ bulb(s) of fennel with greens
  • 1 spring onion(s)
  • 150 g cucumber(s) with peel
  • Sea salt from the mill
  • Pepper, colorful, from the mill
  • Fat for the pan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Roulade, potato, and vegetable pan…why something special when you can make it simple?

Heat the fat in a large skillet over medium heat. Sear the roulade on both sides and season. Deglaze with stock, grate the peeled potato into the stock, and season generously with pepper. Grate the fennel and cucumber into the pan. Finely chop the spring onion and add it to the pan. Cover and simmer for about 20 minutes over low heat. Once cooked, place the roulade on a plate, season the potato and vegetables to taste, pour over the meat, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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