Beef roulades, Italian style

Ingredients for 4 servings:

• 6 beef roulade(s)
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 3 tbsp Italian mustard (Mostarda)
• 18 slice(s) of air-dried ham, e.g. Parma ham or Serrano
• 4 m.-large onion(s), red
• ½ liter Barolo
• ½ liter beef stock
• Cornstarch or sauce thickener

Instructions

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

Sprinkle the beef roulades with salt and pepper, then spread the mostarda on top. Distribute three slices of ham evenly on each roulade. Finely dice the red onions, sauté them, and distribute them evenly over the ham. Roll up the roulades and secure them with toothpicks, for example. Sear them in a casserole dish, pour in the wine and beef stock. If you like, you can add quartered red onions to the liquid. Cover the roulades and place them in the oven at 160°C for 1.5 – 2 hours, turning them over occasionally and adding a little more liquid if necessary. Then remove the roulades from the oven for a short time, keep warm, and puree the sauce (if it came with vegetables) and thicken it slightly. Serve with boiled potatoes, pasta, spaetzle, croquettes, or hash browns, as well as red cabbage or Brussels sprouts.