Roulades à la Chrissi

Ingredients for 3 servings:

• 3 beef roulades
• 2 tsp mustard
• 3 onions
• 200 g sheep’s cheese
• 1 tsp capers
• 8 olives with pepper filling
• 200 ml sweet cream
• 1 point bacon
• 6 mushrooms, fresh
• Salt
• pepper
• 2 bay leaves
• Clarified butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Gourmet roulades with spicy filling

First, peel and halve the onions. Cut them lengthwise into three to four pieces and then thinly slice them; also chop the olives. Then put the feta cheese in a bowl and crumble it into fine crumbs with a fork. Take a third of the feta cheese and mix it with the capers, olives, and three tablespoons of the chopped onions. Carefully wipe the mushrooms with some kitchen paper and cut them into thin slices. Then wash the beef roulades and dry them between two layers of good (!) kitchen paper, gently flattening the meat. Then season the inside of the roulades with salt and pepper and spread them evenly with the mustard. Now arrange the bacon slices on the meat so that the top third (the upper half) is completely covered with bacon. Spread the feta cheese, capers, olives, and onion mixture over the slices and roll up the roulade, starting from the top. Fold in the sides slightly, roll up the meat, and finally secure it on the left and right with a roulade pin. Now heat the clarified butter in a casserole dish (even better in a pressure cooker!) and brown the roulades all over. As soon as they are browned enough, add the onions and two bay leaves. Fry them briefly, then add the mushrooms. Finally, add the cream and the remaining feta cheese (and any leftover filling). Set the pressure cooker to level 2 and, after closing the valve, cook for about 45 minutes at medium heat (on my electric stove, level 4). If you don’t have a pressure cooker, the meat should be allowed to simmer for 1 to 1 1/2 hours at medium heat. The Gnocchi Pomodoro (with tomato and pesto filling) go well with this. Brown these in a pan with butter for 2-3 minutes. For a vegetable side dish, I serve my beloved glazed carrots. Delicious!