Beef roll roast with mushroom filling

Ingredients for 4 servings:

• 1 ½ kg beef (from the leg)
• salt and pepper
• 1 tbsp mustard
• 75 g ham, cooked
• 1 pkt. porcini mushrooms, dried
• 150 g white bread
• 1 bunch of flat-leaf parsley
• nutmeg
• 2 eggs
• 1 bunch of soup vegetables
• 2 onions
• 40 g clarified butter
• ½ liter meat broth

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 50 minutes

Season the meat and brush the inside with mustard. For the filling, dice the ham, soak the mushrooms, and drain. Mix the white bread, crème fraîche, seasoning, and eggs together with a hand blender. Add the diced ham and mushrooms. Spread the filling mixture over the meat. Roll up the meat and wrap it with kitchen string. Trim, wash, and finely dice the soup vegetables. Peel and dice the onions. Heat the clarified butter in a roasting pan and brown the rolled roast all over. Brown the vegetables and diced onions. Gradually deglaze with the stock, cover, and simmer the meat over low heat for about 2 hours. Remove the roast, keep warm, and thicken the meat juices with the remaining crème fraîche. Bring to a boil, season to taste, and simmer gently over low heat. Serve the sauce with the roast. Dumplings with homemade red cabbage go well as a side dish.