Oriental Beef Roulade with Figs and Walnuts, Served with Bread Dumplings and Vegetables

The roulades

1. Brush the roulades with fig mustard and season with salt, pepper and paprika powder. Place three slices of ham on each of the meat and sprinkle the diced figs and walnuts on the roulade. Also distribute the rosemary on the roulades. Now roll up the roulades and secure with toothpicks.
2. Heat the olive oil in a pan with a lid and fry the roulades vigorously on all sides in hot fat. Add the onions, carrots, the rest of the rosemary and the leek to the roulades in the pan and sauté. Stir in the tomato paste, deglaze with red wine and bring to the boil briefly. Cover and simmer over a low heat for 90 minutes. Turn the roulades every now and then. Finally, remove the meat and strain the sauce, possibly thicken.

The bread dumplings

1. Finely dice the rolls, heat the butter, fry the onion cubes and add to the bread in the bowl. Chop the parsley and add to the bowl as well. Whisk the egg yolk and milk together, season with salt, pepper and nutmeg and slowly drizzle over the bread mixture. Now let everything soak for 20 minutes.
2. Then stir the mixture well or knead it with your hands. Beat egg whites until stiff and fold in. Then fill into a greased oblong loaf pan. Preheat the oven to 200 ° and bake the bread dumplings for 35 minutes. Finally, let it cool down in the mold for 5 minutes and then carefully tip out of the mold.

Butter carrots and sugar snap peas vegetables

1. Cut the carrots into small sticks and soak them in boiling water with the snow peas for 5 minutes. Now blanch under cold water. Melt the butter in the pan and add the vegetables to the pan. Finally, deglaze with maple syrup.