Beef Roulade with Bell Pepper and Beans Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g beans, reen, cleaned
- 4 beef roulade (a 150 g)
- 4 teaspoons mustard
- 4 slices bacon, smoked
- 1 red pepper (s), cut into strips
- 2 onion (s), thinly wedged
- 3 tablespoon oil (sunflower oil)
- 0.5 ½ bunch parsley, finely chopped
- 0.5 ½ bunch thyme, finely chopped
- 250 ml wine (rosé)
- 150 g cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the beans in salted water for about 8 minutes, then drain.
- In the meantime, salt and pepper the beef roulades, brush with mustard and top with bacon. Then put the paprika strips, beans and onion wedges on top. Roll up the meat slices and fix them well with wooden skewers.
- Fry the roulades in a roasting pan in hot oil on all sides for about 10 minutes. Add the parsley and thyme to the meat stock, pour in the rosé wine, and let everything stew over a mild heat for approx. 45 minutes. Baste the meat with the meat stock over and over again. Just before the end of the cooking time, remove the roulades and keep warm.
- Finally, reheat the meat and stir in the cream. Season with salt and pepper and thicken with a little sauce thickener. Serve the roulades with the sauce.
- Boiled potatoes taste good with it.
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