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Roulades with Mushroom Filling

5 from 6 votes
Prep Time 40 mins
Cook Time 1 hr 35 mins
Total Time 2 hrs 15 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 72 kcal

Ingredients
 

Mushroom filling

  • 10 g Dried porcini mushrooms
  • 100 g Chanterelles fresh, cleaned
  • 250 g Mushrooms brown
  • 30 g Shallot cubes
  • Salt
  • Black pepper from the mill
  • 1 Tablespoon (level) Finely chopped parsley
  • 125 ml Water

Roulades

  • 4 piece Beef roulades
  • 8 piece Bacon slices
  • 2 tablespoon Mustard
  • 180 g Onion cubes
  • 100 g Chanterelles fresh, cleaned
  • 1 tablespoon Sifted flour
  • 200 ml Red wine tart
  • 150 ml Dark veal stock
  • 100 ml Creme fraiche Cheese
  • Salt
  • Black pepper from the mill
  • Butaris (clarified butter)

Instructions
 

filling

  • Soak the stone mushrooms overnight. Drain and squeeze out well, collecting the liquid. Finely dice all mushrooms. Let the onion in the Butaris become translucent, add the mushrooms, continue to cook until the liquid has evaporated. Add the chanterelles and porcini mushrooms and cook until the nose is dry. Season with salt, pepper and parsley.

Roulades

  • Salt and pepper the roulade and brush with mustard, each with two slices of bacon. Brush with the mushroom filling, roll up and fix. Fry all over in portions in Butaris. Add the onion cubes and cover and let simmer for approx. 75 minutes. Check the liquid from time to time. Fill up the soaking water with wine, stock and water to 600ml.
  • Take the roulades out of the pan, sprinkle the flour over the roast, let it sweat and deglaze the wine mixture. Cook well. Put the roulades back. Add the chanterelles and stew for another 15 minutes. Remove the meat and keep warm. Reduce the sauce as required. Stir in the creme fraiche and season to taste.
  • Cut and serve the roulades and pour the sauce over them. Serve with leeks and boiled potatoes in the picture.

Nutrition

Serving: 100gCalories: 72kcalCarbohydrates: 3.3gProtein: 2.8gFat: 3.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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