John Myers
Beef Roulades with Gratinated Potatoes and Pumpkin from Oven
The perfect beef roulades with gratinated potatoes and pumpkin from oven recipe with a picture and simple step-by-step instructions.
- 5 Pc. Beef schnitzel
- Pickles
- Carrots
- 4 Pc. Onions
- Red wine
- Mustard
- Salt
- Pepper
- 1,2 kg Freshly peeled potatoes
- 0,25 l Milk
- 0,25 l Whipped cream
- Salt
- Pepper
- Nutmeg
- Butter
- Garlic
- 1 Pc. Hokkaido pumpkin
- Salt
- Pepper
- Rosemary
- Olive oil
- Quarter the carrots lengthways and simmer in a little water with a pinch of salt for 5 minutes. Then strain and let cool down a little. Beat the beef schnitzel and brush with mustard. Season with salt and pepper. Cut half an onion into slices and sweat in a little butter and olive oil until light brown. Place the onion wide on the beef schnitzel. Place the quartered carrots on the beef schnitzel, also widthways. Halve or quarter the pickles, depending on their thickness, and also place them widthwise on the beef schnitzel. Shape into roulades and fix with toothpicks or small skewers. In a pan, sauté the remaining onion, finely chopped, with a little butter and olive oil until light brown. Temporarily place the onion in a bowl and fry the roulades in the same pan until they get some color. Add the onions again and sauté again briefly. Pour on the red wine. Let simmer over low heat for about 5-2 hours. If necessary, stir or add a little more red wine or water. Season to taste with salt and pepper.
- Cut the potatoes into even, not too thin slices in the mixture of milk and whipped cream. Season well with salt, pepper and nutmeg. Cook the potatoes in this mixture until soft. Rub the ovenproof dish with garlic and then rub again with butter. Pour the potato mixture into the ovenproof dish and spread it flat. Alternatively, fill into smaller forms. Bake the potatoes at about 160 degrees for 15 minutes so that they get a nice, light brown color.
- Cut the pumpkin into approx. 0.5 cm thick slices and place on a baking sheet with parchment paper. Sprinkle with salt and rosemary and drizzle with olive oil. Also put in the oven at around 160 degrees (5 to a maximum of 10 minutes).
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