Beef roulade with mushroom and garlic filling

Ingredients for 4 servings:

• 30 g pine nuts
• 1 bunch of parsley
• 4 garlic cloves
• 150 g mushrooms
• 1 egg(s)
• 2 tbsp breadcrumbs
• salt and pepper
• 4 beef roulades
• 4 slice(s) ham, air-dried
• 2 tbsp clarified butter
• 1 tbsp tomato paste
• 125 ml white wine
• 125 ml meat broth
• 1 onion(s), finely chopped
• 100 ml cream or crème fraîche
• cornstarch
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

super-juicy and aromatic filling

Puree pine nuts, parsley, garlic cloves, and salt into a paste. Clean and finely dice the mushrooms, then mix with egg and breadcrumbs to form a stuffing. Season with salt and pepper. Spread the roulades out and first brush with the garlic paste. Then place a slice of ham on each one. Then spread the mushroom stuffing on top. Roll up and secure. Heat the clarified butter in a roasting pan and brown the roulades all over. Add the tomato paste and brown briefly. Deglaze with white wine and stock. Add the finely chopped onion, cover, and simmer over low heat for about 1-1.5 hours. Tip: If you want to add mushrooms to the sauce, add them to the roulades 20 minutes before the end of cooking. Then remove the roulades and set aside. Pour in the cream and thicken the sauce with cornstarch, if desired. Season everything again with salt, pepper, and a pinch of sugar.