John Myers
Contents
show
Ingredients
- 4 Beef roulades
- 4 Seasoned pepper
- 1 tablespoon Mustard extra hot
- 100 g Smoked bacon
- 2 Diced onions
- 4 Roulade needles
- 30 g Clarified butter
- 1 tablespoon Tomato paste
- 200 ml Red wine tart
- 300 ml Good meat broth
- 300 ml Mixed cornstarch
Instructions
- Rinse the roulades under cold water, pat dry thoroughly and lay them out side by side on a kitchen board; Rub with seasoned pepper and then spread evenly with extra hot mustard.
- Cut the bacon into slightly thicker slices and then cut them into strips. Now spread the strips of bacon across the roulades, pour the diced onions over them and press everything down with the flat of your hand. Roll up the roulades and pin the ends with the needles. Preheat the oven to 200 degrees.
- Fry them "vigorously" in the heated clarified butter (the roasting substances are important for a good sauce!). Let any remaining onions and bacon sizzle on the side - and when everything has got an appetizing color, deglaze with the red wine and also add the stock. Simmer in the preheated stove for about 60 minutes with the lid on and then simmer for another 30 minutes. Scoop up with the stew from time to time.
- Keep the roulades warm in the switched off stove until the sauce is prepared. To do this, pour the braised stock into a small pot, puree briefly with the hand blender, thicken slightly with cornstarch, season to taste and serve the delicious sauce with the roulades.
- Thuringian dumplings and a fine mixed vegetable go well with it.
Nutrition
Serving: 100gCalories: 160kcalCarbohydrates: 1.9gProtein: 6.1gFat: 10.2g
