Beef roulades with prunes and minced meat filling

Ingredients for 4 servings:

• 4 beef roulades, approx. 150 g each
• 4 small onions
• 250 g pork mince
• 6 prunes, soft plums, n. B. more
• Mustard
• 100 g celeriac
• 2 m.-large carrot(s)
• salt and pepper
• Marjoram, dried
• n. B. Nutmeg
• 1 tbsp tomato puree
• Clarified butter
• 200 ml red wine
• 400 ml beef stock, homemade or from the jar
• 100 ml crème fraîche
• n. B. cornstarch

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel 1 onion, finely dice it, and add it to the minced meat. Season with salt, pepper, marjoram, and a little nutmeg, if desired, and mix everything until smooth. Slice the plums. Spread the roulades on the worktop, pat dry with a kitchen towel, season with salt and pepper, and spread with mustard. Spread the minced meat mixture over the roulades and top with the plums. Roll the meat up into roulades and secure with kitchen string or skewers. Peel and eighth the remaining onions, slice the carrots, and strip the celery. Brown the roulades all over in clarified butter in a pot or small roasting pan, then remove from the roasting pan. Brown the diced onion and tomato paste in the cooking fat, add the celery and carrots. After briefly browning, deglaze with red wine, reduce slightly, and add the stock. Bring to a boil, add the roulades, cover, and cook in the oven at 170°C for about 1 3/4 hours. Either baste with the meat juices occasionally or turn the roulades from time to time. Remove the roulades and keep warm in the switched off, open oven. Pour the meat juices through a sieve into a saucepan; if the liquid hasn’t already reduced significantly in the oven, reduce it a little longer. Add some of the sieved vegetables, puree the sauce with a hand blender and season with salt and pepper. NB: thicken with a little cornstarch and stir in the crème fraîche. Serve with bread dumplings or spaetzle. One more small note: I always choose a saucepan that is just big enough to fit the roulades. This way they are just barely covered when you add the sauce. If the pan is a bit too big, add a little water and reduce the sauce accordingly once the cooking time is over.