Beef roulades with marjoram potatoes and endive salad

Ingredients for 2 servings:

• 2 beef roulades
• 200 g dried meat, cut into fine strips
• 1 large onion(s), diced
• 2 tbsp mustard, medium hot
• ½ bunch parsley, finely chopped
• some salt and pepper
• some sweet paprika powder
• 1 jar red wine
• 6 potatoes
• some butter
• Marjoram, dried
• n. B. bacon cubes
• 1 head of endive lettuce
• 1 tbsp mustard, medium hot
• 3 cloves garlic, squeezed or finely chopped
• n. B. vinegar
• some water
• e.g. mustard
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Rinse the roulades in cold water and dry with a paper towel. Season with salt, pepper, and paprika, and brush with the mustard. Distribute the strips of jerked meat evenly over the roulades, then top with the onions and finally the parsley. Fold the roulades in slightly at the sides and carefully roll them up from the wide end to the narrower end, securing them with meat skewers or toothpicks. Heat oil in a pan and sear the roulades vigorously on all sides. Deglaze with red wine, carefully skimming over the meat with a wooden spoon until the wine is almost evaporated. Then add hot water. Add the cloves and bay leaf, and simmer gently with the lid on for 90 minutes. Remove the meat briefly and thicken the sauce as desired. Return the roulades to the sauce. Peel and dice the potatoes, wash them, and place them in a saucepan. Add water so that the potatoes are just covered. Cook for about 20 minutes, depending on the variety. They shouldn’t get too soft, otherwise they’ll quickly turn into puree. Drain the water and add the dried marjoram and a knob of butter. Mix gently. If you like, you can also dice some bacon, fry it in a pan, and add it as well. Finely chop the endive, wash it, and drain it. Make a salad dressing with vinegar, oil, mustard, garlic, salt, and pepper. Add the endive and mix. Tip: Cook the roulades a day ahead. They taste even better reheated.