John Myers
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Beef Roulades with Fine Filling …
The perfect beef roulades with fine filling … recipe with a picture and simple step-by-step instructions.
For the filling:
- 300 g Fresh chanterelles
- 1 tablespoon Diced pork belly
- 1 size Diced onion
- 1 size Chopped parsley
Also:
- 6 Beef roulades
- 3 teaspoon Dijon mustard for brushing
- 6 Bacon slices cut in half
- 6 Beef needles
- 30 g Clarified butter
- 0,5 Diced onion
- 0,5 Bacon cubes
- 200 ml Red wine
- 300 ml Beef stock
- Black pepper from the mill
- Salt
- 1 tablespoon Mixed cornstarch
- 100 ml Cream
- For the filling, clean the mushrooms and cut into small pieces. Fry the bacon cubes in a pan, add the mushrooms and fry over high heat, turning several times, until all the moisture in the mushrooms has boiled away and they begin to “fry”. Remove from heat, add the chopped onion and parsley and mix everything well, then cool.
- Lay out the roulades close together, spread a thin layer of Dijon mustard and top each roulade with two half slices of bacon and spread the cooled mushroom mixture on top. Press the filling lightly with the palm of your hand, then roll up the roulades and pin the ends with a roulade needle.
- Preheat a casserole on a mild heat. Heat the clarified butter in a flat pan and fry the roulades in it until golden brown. Gradually sprinkle a few diced bacon and onion on the side to brown with. When everything has got the desired color, pour the contents of the pan into the casserole.
- Simmer the roasting set in the pan with red wine and stock and pour over the meat, season lightly with pepper and salt and simmer the roulades over a mild heat for about 60 to 70 minutes.
- Prepare a sauce from the stew with the cornstarch and a dash of cream. Season to taste and serve the roulades with the sauce. We had potato dumplings and Brussels sprouts with it today.
- Note 6: there were 6 roulades, I frozen 4 of them for two more meals.
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