Beef roulades with beans and peppers

Ingredients for 4 servings:

• 1 medium-sized bell pepper(s), cut into strips
• 150 g beans (princess beans)
• Salt, for blanching
• 2 large onions
• 4 beef roulades (150g each)
• Pepper, from the mill
• 2 tbsp mustard
• 200 g ham, Serrano
• 3 tbsp clarified butter
• 1 medium-sized onion(s), roughly diced
• 3 carrots, roughly chopped
• 1 bunch celery (alternatively celery), coarsely chopped
• 2 tbsp tomato paste
• 250 ml red wine
• 100 ml meat broth
• ½ tbsp thyme, dried
• ½ bunch flat-leaf parsley

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash and trim the bell peppers and cut into thin strips. Trim the beans and blanch them in salted water for 3 minutes. Drain, refresh in ice-cold water, and let them drain. Peel the onions and cut them into wedges. Season the roulades with salt and pepper and spread them with mustard. Place the ham on the meat and arrange the bell pepper strips, beans, and onions on top. Roll up the roulades and secure them with a wooden skewer. Heat the clarified butter in a roasting pan and place the roulades, seam-side down, in the hot fat, searing them all over. Remove the roulades from the pan and sear the prepared vegetables in the remaining fat until they have taken on some color. Add the tomato puree and sweat for 2 minutes, then deglaze with red wine and stock. Place the roulades in the stock and braise in the oven at 160°C for approx. 1.5 hours. Once cooked, remove the roulades from the roasting pan and keep warm. Strain the stock through a sieve and season with herbs and, if desired, a little wine, pepper and salt. Serve with boiled potatoes or spaetzle and beans.