John Myers
Spanish Beef Roulades
The perfect spanish beef roulades recipe with a picture and simple step-by-step instructions.
- 50 g Manchego cheese
- 40 g Pitted dates
- 1 Red peppers
- 2 Discs Beef roulades
- 4 Bacon slices
- 0,5 Tl Chilli flakes
- 2 tbsp Flour
- 1 Fresh shallot
- 2 tbsp Oil
- 2 tsp Tomato paste concentrated three times
- 1 tsp Sugar
- 125 ml White wine
- 200 g Pizza tomatoes canned
- Salt and pepper
- Finely grate the Manchego. Cut the dates into small cubes. Halve the paprika, remove the seeds and cut the paprika into small cubes.
- Spread out the roulades on a work surface, season on both sides with a little salt and pepper. Top with 2 bacon slices each. Spread cheese, dates and half of the paprika on the bacon slices. Sprinkle with 1/4 tsp chilli flakes each.
- Fold in the meat slices a little on the sides, then roll up tightly from one side, pin the ends with beef needles. Turn the beef in the flour. Finely dice shallots.
- Heat the oil in a pressure cooker, fry the meat all over until brown, remove. Simmer the remaining diced paprika and shallot in the roasting set for about 1 minute while stirring. Add the tomato paste and deglaze with white wine and let it boil down almost completely. Add the pizza tomatoes and bring to the boil Put the roulades back into the sauce. Close the pressure cooker and let cook at operating pressure for about 10-15 minutes.
- Season the sauce with salt and pepper and serve with the roulades. We also had mashed potatoes.
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