John Myers
Contents
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Ingredients
- 2 Beef roulade approx. 200 g
- 1,5 tbsp Dijon mustard
- Salt
- Black pepper from the mill
- 50 g Cream cheese
- 1,5 thick Slices of lean smoked bacon
- 2 Onions
- 2 cloves Chopped garlic
- 200 g Gherkins
- 0,333333 Big carrot
- 50 g Bulb selection
- 0,125 Stick of leek
- 2 slices Fresh ginger
- 1 tbsp Vegetable extract (see recipe)
- 2 tsp Chili Sauce (Sambal Oelek)
- 2 sprigs Fresh thyme
- 2 sprigs Rosemary fresh
- 4 Cardamom pods
- 1 tbsp Tomato paste
- 2 pureed Tomato
- 2 tbsp Clarified butter
- 100 ml Red wine
- 400 ml Beef broth
- 3 balls Flour butter (see recipe)
- 100 g Creme fraiche Cheese
- Wooden skewers or roulade pegs
Instructions
- Beat the roulades thinly and flat between two sheets of cling film with the meat tenderizer.
- Salt and pepper, then spread evenly with the cream cheese and Dijon mustard.
- Peel the onions and cut into thin strips. Cut the bacon crosswise into fine strips. Cut the pickles lengthways into thin sticks.
- Spread the bacon, cucumber and onion strips across the entire length of the roulade pieces, then roll up the roulades as tightly and evenly as possible and secure with skewers or clamps. Salt and pepper the roulades.
- Puree a tomato, peel the carrot and celery and cut into small cubes. Wash and clean the leek and cut into rings.
- 1 tablespoons clarified butter in a roasting pan or wide saucepan, sear the roulades all around over high heat for 2 minutes, remove.
- Put the remaining clarified butter in the roaster. Sauté the onion in it over medium heat until brown. Add the vegetables and stir in for another 4-5 minutes, toast. Roast the tomato paste, sambal oelek and vegetable extract
- Then deglaze with half of the wine. As soon as the wine has evaporated, pour in the rest and let it evaporate as well. Now pour in the broth, salt and pepper everything.
- Place the roulades in the saucepan and cook covered over low heat for 1 hour 30 minutes, turning several times. With a pressure cooker, the cooking time is shortened to 25 minutes. Take the finished roulades out of the pot and beat them in aluminum foil.
- Let the sauce boil down over high heat for 2-3 minutes, then strain through a sieve and thicken with flour butter. Finally stir in the crème fraîche. Place the roulades in the sauce and let them get hot.
Nutrition
Serving: 100gCalories: 109kcalCarbohydrates: 1.8gProtein: 1.5gFat: 10g
