Roulades à la Murri

Ingredients for 3 servings:

• 250 g mushrooms, sliced
• 1 vegetable onion(s), diced
• 2 garlic cloves, diced
• 2 tbsp parsley, chopped
• pepper
• Salt
• 2 tbsp clarified butter
• 3 roulades (beef)
• 3 tsp mustard (chili mustard)
• 3 tsp mustard
• 9 slices of ham (salmon ham)
• 2 tbsp soup vegetables, dried
• 1 shot of sparkling wine (Prosecco)
• 500 ml water
• 2 tsp beef broth, instant
• 1 gherkin(s)
• 1 tsp applesauce

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Sauté the cleaned, sliced ​​mushrooms with 1/3 of the onions, 1/2 of the garlic cloves, the parsley, pepper, and salt in 1 tablespoon of melted clarified butter in a hot pan. Let cool. Brush each piece of meat with 1 teaspoon of each type of mustard, top with 3 slices of smoked ham and 1/3 of the mushroom stuffing. Roll up and secure. Brown the roulades on all sides in 1 tablespoon of hot clarified butter, then remove from the pan. Sauté the remaining onions with the garlic and the dried soup vegetables in the hot frying fat until thoroughly cooked, deglazed with a splash of water several times if necessary. Return the meat and deglaze with a generous splash of Prosecco. Add 250 ml of water, the whole gherkin, and the beef stock. Bring to a boil, reduce the heat, and cover. Simmer for approximately 90 minutes. Remove the meat, strain the sauce, and season with salt, pepper, and applesauce. Serve immediately.