Beef Roulades in Red Wine Sauce À La Gabi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 beef roulade (s) from the top shell
- 4 slices bacon
- 1 tablespoon mustard, hot
- salt
- Black pepper from the mill
- 40 g lard
- 3 onion (s), roughly chopped
- 2 tablespoon tomato paste
- 125 ml red wine
For the filling:
- 200 g minced meat, half and half
- 2 tablespoon olives, green, chopped
- 3 shallot (s), chopped
- 1 egg (s)
- 1 clove garlic, pressed
- 4 gherkins
- salt
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Salt and pepper the roulades on both sides, brush with mustard and cover with strips of bacon.
- Mix the minced meat with the olives, shallots, garlic and egg and season with salt and pepper. Spread the mixture on the bacon strips, place 1 gherkin in the middle, roll up the roulades and tie with kitchen twine.
- Heat the lard in a casserole and brown the roulades on all sides. Add the onions and tomato paste, sauté briefly, pour on the red wine and cover everything over a low heat for 60 - 80 minutes.
- Then remove the roulades and keep them warm on a preheated plate. Strain the sauce through a sieve, season to taste and pour over the roulades.
- Serve with mashed potatoes.
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