Beef roulades with apple, fig, date and walnut filling

Ingredients for 4 servings:

• 4 beef roulade(s) approx. 150-200 g each
• salt and pepper
• Mustard
• 4 figs, dried, finely chopped
• 4 dates, dried, finely chopped
• 8 halved walnuts, finely chopped
• 1 apple, peeled and thinly sliced
• 2 onions, finely chopped
• 2 stalk(s) celery, finely diced
• 1 carrot(s), finely diced
• Clarified butter
• 1 tbsp tomato paste
• 150 ml red wine, dry
• 300 ml beef broth
• 1 tbsp syrup, (elderberry syrup or jelly)
• 2 tsp, heaped cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 hours; Total time approx. 10 hours 20 minutes

Addictive sauce, cooked for 9-10 hours in a 5L slow cooker/crockpot

Season the roulades with pepper and salt, and spread a thin layer of mustard. Mix the dates, figs, and walnuts together and spread them on the roulades. Top with the apple slices, roll up, and secure with wooden skewers, staples, or string. Brown the roulades in lard. Add the vegetables and fry briefly. Then add the tomato paste, toast, and deglaze with wine and stock. Place in a slow cooker (mine has a 5-liter capacity) and cook on low for 9-10 hours. Then remove the roulades from the pot and strain the stock through a sieve. Season the sauce with syrup or jelly, pepper, and salt, and thicken with starch. Serve with couscous or polenta, and as a vegetable, carrots or red cabbage.