Roulades with feta and apricot cream

Ingredients for 4 servings:

• 200 g feta cheese
• 2 tbsp milk
• 60 g apricot(s), dried
• 1 bunch of oregano
• 4 beef roulades
• some salt and pepper
• 12 slices of chorizo
• 1 bunch of soup vegetables
• 2 tbsp rapeseed oil
• 1 liter vegetable broth
• 2 tbsp tomato paste

Instructions

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

fruity alternative

Puree the feta with milk. Dice the apricots. Chop the oregano leaves. Mix the cheese cream, apricots, and oregano together and season with salt and pepper. Flatten the roulades, season with salt and pepper. Top each with 3 slices of chorizo. Spread with the feta cream, leaving a border. Fold in the long meat side, roll the roulades from the thick side to the narrow side, and secure with roulade skewers. Wash, trim, and cut the soup vegetables into pieces. Heat the oil and fry the roulades, then remove. Fry the vegetables in the frying fat and roast the tomato paste. Pour in the stock. Add the roulades and simmer with the lid on for about 1.5 hours. 605 kcal per serving.