John Myers
Ingredients for 4 servings:
- 4 beef roulades
- 2 jars of Puszta salad
- 4 tsp, heaped mustard, medium hot
- 4 tsp, heaped tomato paste
- 4 pinches of salt
- 4 pinches of pepper
- Rapeseed oil for frying
- ½ cup of cooking cream, approx. 100 ml
- ½ liter water, alternatively vegetable broth or meat broth
- Sauce thickener
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes
Wash the roulades, pat dry, and lay them out. Season the tops generously with salt and pepper. Spread the mustard and tomato paste on the roulades. Spread the Puszta salad on the roulades. Roll up the roulades and secure them with a needle (or thread). Brown the roulades well on all sides in a pan with oil. Then add the liquid (water or stock) and cook in a pressure cooker for 40 minutes. Alternatively, cover and bake in the oven for 1.5 to 2 hours. Remove the roulades from the sauce. Thicken the sauce and add the cream. It’s better to thicken the sauce a bit. I always serve this with pasta.
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