John Myers
Beef Roulades with Boletus Filling
The perfect beef roulades with boletus filling recipe with a picture and simple step-by-step instructions.
- 100 g Mixed with bacon, sliced
- 6 Fresh shallots
- 50 g Dried porcini mushrooms
- 50 g Pickles
- 5 Beef Roulade
- 5 tsp Mustard coarse
- 5 tsp Garlic pepper from my KB
- 5 tsp Seasoned salt from my KB
- 3 tbsp Rapeseed oil
- 1 piece Celery root
- 1 Carrot
- 1 Onion
- 1 piece Leek
- 2 tbsp Tomato paste
- 200 ml Port red
- 200 ml Pinot Noir
- 1 Handful Dried mushrooms
- 2 tbsp Mustard
- 2 Bay leaves
- 4 Juniper berries
- 4 Allspice grains
- 4 Cloves
- 1 tsp Colorful pepper
- Marjoram
- 2 tsp Potato starch
- 100 ml Cream
- Telly cherry pepper
- Cut the bacon into cubes. Peel shallots and cut into wedges. Dice the cucumber and soak the porcini mushrooms in water.
- Then leave the bacon in a pan, add the shallots and fry everything briefly, then add the pickles and let cool! Squeeze the mushrooms and save the soaking water. Finely chop the mushrooms and add to the bacon filling. Peel the carrot and celery, clean the leek and peel the onion. Finely dice everything.
- Spread out the beef roulades and brush each with a teaspoon of mustard and season with garlic pepper and seasoned salt. Spread the bacon and mushroom filling on the roulades, carve in the roulades on the right and left and roll up. Tie.
Preheat the oven to 160 degrees!
- Heat the oil in a roasting pan and fry the roulades on all sides. Take out. Then roast the prepared vegetables in it, add tomato paste and fry briefly, then deglaze with port wine, wine and mushroom soaking water. Bring to the boil and add the bay leaves, mushrooms and herbs, etc. Add beef roulades and put the lid on! Braise in the preheated oven for 1.5 hours.
- Then take out the roulades and sift the sauce. Season the sauce with seasoned salt, garlic pepper and mustard. Dissolve some water with the potato starch and thicken the sauce. Round off with cream and pepper and put the roulades back into the sauce! There was also spelled spaetzle and salad!
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