Roulades with peppers and feta – Greek style

Ingredients for 4 servings:

• 4 beef roulades
• 4 spring onions
• 1 large bell pepper(s), red
• 150 g feta cheese
• 1 onion(s)
• 1 carrot(s)
• 250 ml red wine, dry
• 250 ml broth
• 2 tsp tomato paste
• 1 slice(s) of bread
• Mustard
• Gyro spice
• salt and pepper
• Olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

For the filling, wash the bell peppers and spring onions. Cut the bell peppers into small pieces and the spring onions into rings. Cut the feta cheese into small pieces. Wash the roulades, pat dry, and place them on a work surface or large board. Season with salt, pepper, and gyro seasoning, then spread with mustard. Distribute the bell peppers, spring onions, and feta cheese evenly on top. Roll up the roulades and secure with roulade pins or clips. Toothpicks will also work in a pinch. For the stock, mix the broth with the tomato paste and the slice of bread and season with the gyro seasoning. Wash and chop the carrot, and add it. Heat olive oil in a casserole dish and sear the roulades all over. Chop the onion, add it, fry briefly, and deglaze with the red wine. Let the red wine reduce. Then add the stock. Now reduce the heat and braise the roulades for about 2 hours. Add more liquid as needed. Remove the finished roulades from the casserole dish. Puree the contents of the pot to create a smooth sauce. Serve with boiled potatoes and mixed vegetables or rice with tomatoes.