John Myers
Ingredients for 4 servings:
- 4 thin beef roulades, each approx. 150 – 200 g
- 8 slice(s) smoked bacon
- 2 onions
- 4 tsp mustard
- salt and pepper
- Paprika powder, sweet
- 200 ml red wine
- 400 ml meat broth
- 1 tbsp tomato paste
- 100 ml cream
- Sauce thickener
- 30 g clarified butter
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
in a pressure cooker
First, briefly rinse the roulades under cold water and pat dry. Then, using a meat tenderizer, pound them until flat, season with salt and pepper. Brush each with 1 teaspoon of mustard and place the bacon on top. Top with the sliced onions. Sprinkle the entire filling with paprika and salt. Fold in along the long side, roll them up into roulades, and tie them with kitchen string. Fry the roulades in a pressure cooker in clarified butter until nicely browned. Then deglaze with the red wine and meat broth, stir in the tomato paste, bring to a boil briefly, and close the lid. Once the steam has evaporated, push the steam all the way forward and cook for about 20-25 minutes at medium heat. Defrost the pressure cooker according to the instructions and thicken the sauce with a sauce thickener to taste, season with salt and sweet paprika, and stir in the cream. Serve with long spaetzle and broccoli.
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