Beef roulades with vegetable filling

Ingredients for 4 servings:

• 4 beef roulades
• some mustard
• 1 large carrot(s)
• 1 bell pepper(s), red or yellow
• 4 spring onions, light end
• 1 small zucchini
• Seasoning mix (Mexico seasoning salt or other hot seasoning salt)
• some flour
• Clarified butter or oil
• 4 spring onions, dark end
• 1 large onion(s)
• 3 carrots
• ½ small celeriac
• 1 half leek(s)
• 2 cup(s) beef broth or vegetable broth
• salt and pepper
• 2 tbsp cranberry compote
• 1 tbsp flour

Instructions

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

Clean and wash all the vegetables. Pound the schnitzels, spread a thin layer of mustard, and season with salt and pepper. Cut the carrots, bell peppers, the lighter end of the spring onions, and zucchini into thin strips and arrange them evenly on the schnitzels. Season, roll up from the narrow side, secure with roulade pins or tie with string, dust with flour, and sear in clarified butter or oil. Pour in a cup of stock. In a second pan, brown the remaining coarsely chopped vegetables and deglaze with the remaining stock. Add to the roulades and braise until tender. Remove the meat from the pot and finely purée the vegetables in the sauce with a hand blender. Thicken with a little flour, stir in the cranberry jam, season with salt and pepper, and return the roulades to the pan. Serve with spaetzle and butter beans or a green salad.