John Myers
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Marinated Beef Roulade Filled with Parma Ham, Onions and Wild Mushrooms
The perfect marinated beef roulade filled with parma ham, onions and wild mushrooms recipe with a picture and simple step-by-step instructions.
for the marinade
- 200 ml Red wine
- 1 small Carrot
- 1 small Onion
- 2 piece Bay leaves
- 0,5 tsp Peppercorns
- 50 ml Water
- 50 ml Balsamic vinegar
- 50 ml Red wine
- 4 Discs Beef roulades
Filling for the roulades
- 8 Discs Parma ham
- 3 piece Butcher’S onion
- 1 Bit Garlic
- 200 g Mushrooms
- 200 g Chanterelles
- 10 g Porcini mushrooms, dried
- 3 tbsp Clarified butter
for the sauce
- 1200 ml Forest mushroom stock
- 1 shot Red wine
- 2 piece Onions
- 1 branch Rosemary
- 2 size Potatoes
Marinate the meat
- Peel the carrot and cut into large pieces, peel the onion and cut into eighths. Bring the 200 ml red wine with the water, vegetables and spices to the boil and then let cool down completely. Then stir in the rest of the red wine and vinegar. In the meantime, rinse the meat a little and pat dry. Take a very large freezer bag and add the meat and marinade and close tightly. Marinate at least overnight but no longer than 24 hours.
The filling
- Soak the stone mushrooms in lukewarm water. Peel off the onions and the garlic and cut into small cubes, brown well in the clarified butter. In the meantime, clean the mushrooms and chanterelles. Squeeze out the porcini mushrooms (clean the water in a tea filter and collect it), then cut the mushrooms into small pieces and when the onions have already got some color, add them to the roaster and fry everything nicely.
- Take the filling out of the pan and let it cool down. (Do not clean the pan, we will use it to sear the roulades)
- Remove the roulades from the marinade and pat dry. Then spread out nicely on the worktop and season well with “roast spice mixture”. Place 2 slices of Parma ham on each piece of meat so that a good 3 cm remains free at the top, then spread the onion and mushroom filling on top. Now fold the two long sides inwards a little and then roll up tightly and fix with a skewer.
- Heat the roasting pan well and fry the roulades vigorously on all sides, then deglaze with a good dash of red wine and let it boil down, turning the roulades over and over.
- In the meantime, peel and cut the onion into eighths. Peel and finely grate 2 potatoes and set aside.
- When the wine has boiled down, add the forest mushroom stock, add the onion and rosemary sprig, put the lid on and let it simmer gently for 1 hour. Then we take out the roulades and puree the whole thing, add the grated potatoes and let everything boil vigorously. The sauce should almost have the desired consistency through the potato, now taste with cream and put the roulades back into the sauce. Now we let the whole thing reduce gently on a low heat for about 45 minutes.
- 8, there was orange cabbage and bread dumplings.
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