John Myers
Beef Roulades with Leek Filling
The perfect beef roulades with leek filling recipe with a picture and simple step-by-step instructions.
- 4 Beef roulades
- 4 Sch. Cooked ham
- 4 El Herbal cream cheese
- 1 St. Leek
- Salt pepper
- Granular broth
- 1 Glass Red wine
- 2 Onions
- 1 tbsp Plum jam
- Sauce binder dark
- Water
- Twine
- Olive oil
- Season the roulade on both sides and brush with cream cheese. Place a slice of ham on each.
- Halve the leek, divide lengthways and wash, place one part on each of the roulades. Roll up the meat and fix it with string or something similar.
- Fry the roulades in oil, remove from the pan. Put the onions in thin slices in the pan and roast them with the plum jam until golden brown.
- Top up with red wine and vegetable stock. Put the roulades back in and simmer for 1 hour.
- Take the roulades out again and tie them with a sauce binder. Let it get hot and serve with spaghetti and salad.
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