John Myers
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Italian Style Beef Roulades
The perfect italian style beef roulades recipe with a picture and simple step-by-step instructions.
For the filling
- 2 Cup, a 50 g Ricotta double cream setting
- 250 g Grana Padano
- 10 piece Soft tomatoes
- 1 Handful Basil leaves
- 6 piece Parma ham slices
for the sauce
- 750 ml Tomato sauce
- 100 ml Vegetable broth
- 1 small Onion, red
- 1 Bit Garlic
- 1 small Carrot
- 1 small Sugar
- Tomato salt
- Pepper from the grinder
- 1 branch Fresh thyme
- 1 branch Noilly Prat
- 1 branch Cream
- 3 Discs Beef Roulade
the filling
- Finely grate the Grana Padano, cut the soft tomatoes into small pieces and cut the basil leaves into fine strips.
- Stir the ricotta in a bowl until smooth, then fold in the padano, tomatoes and basil with a spoon and season with tomato salt if necessary. Set the mass aside.
- Spread out the roulades and season with “spice mixture”. Now spread the mixture evenly on the meat slices. Depending on the size of the roulades, place 1-2 slices of Parma ham on top. Now fold both long sides about 1 cm inwards (so that they look evenly on the sides afterwards) and roll up tightly from below. Finally fix it with a “skewer”.
for the sauce
- Peel and cut the onion and garlic. Clean the carrot and cut it into thin slices.
- Heat some clarified butter in a roaster and sear the roulades on all sides. Then take it out and set it aside. Add a little more olive oil and sauté the root vegetables briefly, then deglaze with the vegetable stock and now add the tomato sauce. Roughly season with a little sugar, tomato salt and pepper, add 1 sprig of thyme and place the roulades in the sauce. Put the lid on and let it simmer in the preheated oven at about 150 °. (about 1.5 hours)
- After the time has elapsed, remove the roulades from the sauce, fish out the sprig of thyme and work the sauce through well with the hand blender. Fold in a dash of cream and Noilly Prat with a wooden spoon and season again to taste.
- There was oven potatoes and a field salad
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