Beef Roulades À La Margot

Summary

Ingredients

• 4 beef roulade (s)
• 4 pickles, (pickles)
• 3 bay leaves
• 500 ml red wine, good, no fusel
• 8 slices ham, (Black Forest ham)
• Mustard, medium hot
• 2 onion (s), finely diced
• 1 tablespoon, heaped tomato paste
• 1 tablespoon, heaped cornstarch
• 500 ml meat broth

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Instructions

1. Season both sides of each beef roulade with salt and pepper. Brush one side with mustard. Cover each with 2 slices of ham. Place a pickle at one end and roll up tightly. Secure with toothpicks or roulade skewers at the ends and middle.
2. Heat oil in a large pan over medium-high heat. Brown the roulades for 3-4 minutes on each side. Transfer to a casserole dish.
3. In the same pan, sauté the finely diced onions over medium heat for 2-3 minutes until softened. Increase heat to high. Add 1 tablespoon mustard and 1 tablespoon tomato paste. Cook and stir constantly for 1-2 minutes until caramelized. Slowly pour in the red wine while stirring to create a smooth sauce. Bring to a boil.
4. Add the meat broth, a splash of pickle juice, and the 3 bay leaves. Mix the cornstarch with a little water until smooth. Stir the cornstarch mixture into the sauce and bring to a boil.
5. Pour the sauce over the roulades in the casserole. Cover and cook for 1 hour at 200°C (400°F) in the oven, or covered on the stovetop over low heat.
6. Season to taste with salt and pepper before serving.