Beef Roulade with Mushroom and Herb Filling

For the filling

1. Clean and dice the mushrooms, peel the shallots and garlic and dice finely. Heat olive oil and a little butter in a pan and fry the shallots with the garlic until translucent. Add the mushrooms and simmer for about 10 minutes over a low heat, stirring frequently.
2. In the meantime, wash the parsley and pat dry, pluck the leaves from the stalks and chop finely. Pluck rosemary needles and cut into small pieces. Finely grate the pecorino.
3. When the mushrooms are nicely steamed, remove the pan from the heat. Now add a little more butter, pecorino cheese and parsley to the mushrooms and mix well with a wooden spatula, season with salt and pepper. Let cool a little on a plate.
4. Wash the beef roulades in cold water and pat dry. Bring something into shape with the plating iron. Salt and pepper. Spread the mushroom mixture on top and press down a little. Fold the roulades in a little on the sides and roll up and fix with chopsticks.
5. Heat the olive oil and butter in a suitable roaster with a lid and fry the roulades well on all sides. Add the root vegetables and roast them. Deglaze with chicken stock. Cook with the lid closed for about 20 minutes, then remove the lid and let the roulades stew on a low heat, turning them often. Take out the cooked roulades and keep warm.
6. Mix the milk and cornstarch. Fish the vegetable pieces out of the sauce, then bring the sauce to the boil and thicken with the starch. Cook for 3 minutes while stirring. Season to taste with salt and pepper. Let the roulades steep again in the sauce for about 10 minutes.
7. Arrange on plates and sprinkle with chives. There was also “thick spaetzla”