Beef roulades with cheese and mushroom filling

Ingredients for 2 servings:

• 4 small mushrooms
• 2 beef roulades (160 g each)
• Salt and pepper from the mill
• 100 g processed cheese with mushrooms
• 2 slice(s) ham, raw
• 1 tbsp parsley, chopped
• ½ tbsp clarified butter
• 1 large onion(s), red
• 1 bay leaf
• 1 tbsp tomato paste
• 250 ml red wine
• 500 ml meat broth or vegetable broth
• 100 g cream cheese spread

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Cut the mushrooms into thin slices. Season the beef roulades with salt and pepper on both sides. Lay the roulades out flat and spread with the mushroom cheese. Top each with a slice of raw ham and arrange the mushrooms on top. Sprinkle with chopped parsley, roll up the roulades, and tie them together. Heat the clarified butter in a frying pan and sear the roulades all over. Peel and finely chop the red onion, and add it with the bay leaf. Add the tomato paste and let it cook gently. Remove the roulades and set aside. Pour in the red wine, meat, or vegetable stock, bring the sauce to a boil, and reduce for 1 hour. Place the roulades in the pressure cooker, add the sauce, and simmer for about 15 minutes. Strain the sauce through a sieve and whisk in the cream cheese spread until the sauce thickens slightly. Season to taste with salt and pepper.