Oriental beef roulades

Ingredients for 4 servings:

• 4 roulade(s), beef
• 4 sausages (merguez)
• 8 green olives
• 4 peppers, roasted, pickled
• 1 pack of feta cheese
• 2 onions
• 2 carrots
• 2 cans of tomatoes, chopped
• 1 tbsp tomato paste
• ½ bottle of red wine
• 1 bay leaf
• salt and pepper
• Sugar
• oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 5 minutes

spicy beef roulades with a slightly different filling

Cut 2 bell peppers into thin strips, finely chop the olives, and peel and dice the onions and carrots. Season the roulades with pepper and salt and spread 2/3 of their lengthwise with the meat from a sausage (remove the casing), then top with 1/2 bell pepper, 2 chopped olives, and a little crumbled feta cheese. Roll up the roulades, starting with the filled side, and then tie with cooking string. Sear the roulades on all sides in a roasting pan or large skillet with oil and then set aside. Briefly fry the onions and carrots in the pan. When the onions begin to brown, add the tomato paste, stir, and deglaze with 1/3 of the wine. Reduce the wine until the liquid has almost evaporated. Repeat the wine reduction process two more times. Now add the tomatoes, bay leaf, and two more bell peppers to the roasting pan and season with pepper, salt, and a little sugar. Add the roulades and simmer with the lid on for 1.5 hours, stirring occasionally. Strain the cooking liquid through a sieve, thicken slightly if necessary, and serve as a sauce. This goes best with tagliatelle or rice.