Beef roulades

Ingredients for 4 servings:

• 4 beef roulades
• 300 g onion(s)
• 300 g soup vegetables
• 150 g carrot(s)
• 150 g bell pepper(s)
• 150 g crème fraîche
• 500 ml beef stock
• curry powder
• Paprika powder
• Caraway seeds
• marjoram
• Mustard
• Lard, for frying

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

with carrots, peppers, and crème fraîche filling

For the filling: Finely dice 100g carrots and 100g bell peppers and cook until soft. Season the crème fraîche with curry and paprika and add the mixture. Mix well. Meat: Pound the roulades, season with salt and pepper on both sides (only if cooking immediately), and brush the inside with mustard. Place the filling on top, roll them up, and tuck them in tightly. Sear on all sides and remove from the pan. Sauce: Then sauté the onions and soup vegetables, season lightly, then add the remaining carrots and bell peppers. Mix with plenty of paprika powder (about 2-3 heaped tablespoons) and immediately deglaze the pan (optional: wine, stock, juice, etc.). Season with a little caraway and marjoram, if desired. Return the roulades to the pan. Top up with stock (they should be completely covered) and bring to a boil briefly. Simmer at medium heat with the lid closed for at least 2 hours, turning at least twice. Then remove the roulades. Puree the sauce, season and thicken if necessary (flour butter).