John Myers
Hungarian Beef Roulades
The perfect hungarian beef roulades recipe with a picture and simple step-by-step instructions.
- 2 Discs Beef roulades
- 1 Fresh shallot
- 100 g Canned tomatoes and peppers
- Salt and pepper
- 4 tbsp Ajvar
- 40 g Hungarian style salami
- 1 tbsp Oil
- 100 ml Red wine
- 150 ml Vegetable broth
- Take the meat out of the fridge 30 minutes before roasting. Finely dice the shallot. Drain the bell peppers well. Spread the roulades on the work surface or a board. Season the remaining sides with salt and pepper. Brush the meat slices with 1 tablespoon each of ajvar. Place the salami slices lengthways close together in the middle of the meat slices. Cover with pieces of paprika. Sprinkle 1/3 of the shallot cubes on the paprika. Roll up the roulades tightly and secure with the roulade skewers.
- Heat the oil in a pressure cooker. Fry the roulades all over until brown, remove them. Sauté the remaining cubes of shallots in the frying fat. Add 2 tablespoons of ajvar and roast briefly. Deglaze with red wine. Open the pan over a high heat and let it reduce almost completely. Add the stock and put in the roulades. Close the lid, set the pressure cooker (depending on the model) to level
- Set the temperature on the stove to the highest level. As soon as the 2nd ring can be seen on the lid, set the temperature to mild to medium level and let the roulades stew for about 20 minutes. The 2nd ring must be kept the whole time Then remove the saucepan from the hotplate and wait until the pressure indicator has completely returned to its original position. Open the lid and remove the roulades. Let the sauce boil down over a high heat for 5 minutes. Then season with salt and pepper. Put the roulades back in the sauce and serve. We had spaetzle with it.
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