Roulades with porcini mushroom filling

Ingredients for 8 servings:

• 40 g porcini mushrooms, dried
• 100 g bacon, streaky
• 2 small onions
• 1 tsp thyme, dried
• 2 tbsp breadcrumbs
• 8 beef roulades, each 60 g
• 1 tsp salt
• some black pepper, ground
• 2 tbsp clarified butter
• ¼ liter red wine, dry
• 75 g crème fraîche
• 2 tbsp parsley, chopped

Instructions

Working time approx. 45 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes

Scald the mushrooms and let them simmer for 25 minutes. Fry the bacon and fry the chopped onions in the bacon fat until translucent. Chop the drained mushrooms and fry them with the onions for 10 minutes. Toss with the thyme and breadcrumbs. Rub the roulades with salt and pepper, spread with the mushroom mixture, roll them up, and tie with string. Heat the lard, brown the roulades vigorously, deglaze with the red wine, and simmer, covered, for 50 minutes over low heat. After 25 minutes, stir the crème fraîche and the filtered mushroom liquid into the braising liquid. Serve the roulades in the sauce with the parsley. Duchess potatoes serve with the roulades. 573 kcal per serving.