Summary

Ingredients

• 4 beef roulade (s), approx. 180 g each
• 1 tablespoon mustard, hotter
• 2 shallot (s)
• 1 bunch parsley
• 25 g bacon, fatter
• 50 g smoked meat
• 1 tablespoon pepper, pickled green
• 75 g minced meat, mixed
• 1 tablespoon breadcrumbs
• 60 g butter or mararine
• 0.5 liter ½ meat broth
• 2 slices lemon (s)
• 300 g chanterelles, fresh or other wild mushrooms
• 1 onion (s)
• 1 tablespoon sauce thickener, dark
• 1 cup crème fraîche

Print Recipe Pin Recipe

Instructions

1. Salt the roulades, brush with mustard, finely chop shallots, parsley, bacon and smoked meat, mash green pepper. Mix the minced meat, bacon, smoked meat and shallots with half of the parsley and pepper, breadcrumbs and a little thyme, season with salt and distribute on the roulades. Roll up, pin in place and salt on the outside. Fry in 30g butter. Add the broth and lemon wedges and cover and simmer for a good 1 1/2 hours over the lowest heat.
2. In the meantime, clean the mushrooms, cut them into smaller pieces and chop the onions. Steam both in the remaining fat for 5 minutes. Take the finished roulades out of the sauce and keep them warm. Remove the lemon wedges, bring the sauce to the boil again and let the sauce thickener trickle in. Simmer for a minute. Add the mushrooms and creme fraiche, let steep for 3-5 minutes, season with salt and remaining pepper, add the thyme and the remaining parsley. Serve the roulades in the sauce.