Summary

Ingredients

• 4 large beef roulade (s)
• 300 g minced pork
• 300 g olives, black without stone
• 200 g onion (s)
• 200 ml broth
• 250 ml red wine, dry
• 50 g capers
• 1 egg yolk
• 1 tablespoon tomato paste
• 2 teaspoons flour
• 2 cloves garlic
• 1 teaspoon thyme
• 1 bunch parsley
• 2 tablespoon brandy
• salt and pepper
• Fat for frying

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Instructions

1. Process the olives and garlic into a paste with a hand blender.
2. Mix the minced meat, capers, some caper brine, thyme, finely chopped parsley, egg yolk, flour and brandy together, season with salt and pepper.
3. Brush the roulades generously with the olive paste. Spread the seasoned minced meat on top, roll up normally and tie with kitchen twine. Season the outside with salt and pepper.
4. Sear the roulades in a saucepan with fat. Add finely chopped onions. Fry until the onion has turned a dark color. Deglaze with broth and boil down vigorously for about 10 minutes. Add the wine, boil down vigorously for another 10 minutes, stir in the tomato paste and cook covered for at least 1 hour on a mild heat. Do a cooking test and stew a little longer if necessary.
5. When the roulades are done, take them out and keep warm.
6. Reduce the sauce for another 10 minutes. Put the roulades back in and let them steep for about 10 minutes.