Autumn roulades filled with prunes

Ingredients for 2 servings:

• 2 beef roulades
• 50 g prunes
• 100 ml beef broth
• 1 onion(s)
• 1 clove(s) garlic
• 180 ml red wine
• 1 cinnamon stick(s)
• 1 bay leaf
• salt and pepper
• 1 tbsp rapeseed oil
• Sauce thickener, dark
• ½ small Hokkaido pumpkin (se) (approx. 300 g)
• 8 small potatoes (approx. 300 g)
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

from the pressure cooker, as a side dish pumpkin and potatoes from the oven

For the roulades, finely chop the onions and garlic. Heat the rapeseed oil in a pressure cooker, sauté the onions and garlic until translucent. Deglaze with red wine and beef broth, add the cinnamon stick and bay leaf, and simmer on low heat. Slice the prunes. Season the beef roulades with salt and pepper, fill them with prunes, roll them up, and secure them with toothpicks or roulade skewers. Add the roulades to the sauce, close the pressure cooker, and cook for one hour. For the oven-baked vegetables, preheat the oven to 180°C (fan/convection oven). Remove the seeds from the Hokkaido pumpkin and slice them. Halve the potatoes. Place both in a bowl. Add the olive oil, salt, and pepper, and mix. 20 minutes before the roulades are finished cooking, place the vegetables on a baking tray and bake in the oven for 30 minutes. Once the roulades are cooked, open the pressure cooker, remove the roulades, and set aside. Strain the sauce through a fine sieve into a saucepan. Bring the sauce to a boil and thicken with a sauce thickener (please do not use ready-made sauce powder; the sauce tastes great without it). Season to taste with salt and pepper. Serve the roulades with the sauce and vegetables on a plate.