Beef roulades with mushroom filling

Ingredients for 4 servings:

• 4 beef roulades
• 250 g mushrooms or chanterelles
• 30 g dried porcini mushrooms
• ½ onion(s)
• 4 tomatoes, dried in oil
• 1 tbsp parsley
• 200 g root vegetables (carrot, parsley root, celery)
• 4 slices of air-dried ham (e.g. San Daniele or Parma ham)
• 1 tbsp herbs, fresh
• 100 ml red wine
• 250 ml beef broth
• 1 tbsp crème fraîche
• 1 tbsp tomato paste

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 50 minutes

Italian version of beef roulade

Clean the mushrooms or chanterelles and slice them open. Pour boiling water over the porcini mushrooms and soak for at least 30 minutes, then squeeze dry and chop. Finely chop the onions. Dice the root vegetables. Chop the herbs. Melt the butter in a pan and sauté the diced onions until translucent. Add the mushrooms and porcini mushrooms, fry, season with salt and pepper. Cut the pickled tomatoes into thin strips and add to the mushrooms. Pour in the soaking liquid from the porcini mushrooms and simmer until the liquid has evaporated. Add chopped parsley and other herbs (rosemary or fresh oregano) to taste. Season the roulades with salt and pepper, top each with a slice of ham, and spread the mushroom mixture on top. Roll up the roulade and secure with a pin. Heat the olive oil and sear the roulades on all sides with the chopped root vegetables. Brown the tomato paste and add the broth and red wine. Braise in a covered pan for about 90 minutes, adding liquid if necessary. Remove the roulades from the pan and keep warm. Strain the sauce through a sieve, refine with a little crème fraîche or cream, and add chopped herbs. Bring back to a boil and then serve with the roulades. Serve with fine tagliatelle or mashed potatoes.