Beef Roulades À La Margot
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- First, salt and pepper the roulades well on both sides. Then brush one side of the roulades with mustard, then cover each with 2 slices of Black Forest ham. Place a pickle at the beginning of each roulade and then roll up the roulade. Seal the 2 outer ends with toothpicks or roulade skewers and the end in the middle of the roulade.
- Put some oil in a pan and fry the roulades in it. Put the roulades in a casserole.
- Braise the finely chopped onions. Heat the pan on the highest setting and add 1 tablespoon of mustard and 1 tablespoon of tomato paste. The tomato paste needs to be roasted properly. The result is a creamy mass. Pour in the good red wine slowly while stirring, so that everything becomes creamy again and again. Bring to the boil again and again and then pour in wine again. You should take a good quality red wine, it affects the taste of the sauce. Homemade meat stock or pour on ready-made meat. The roulades should be covered. Add a shot of the pickle stock and the bay leaves. Dissolve the cornstarch with a little water and add to the sauce. Bring the sauce to the boil and pour over the roulades. Cook for 1 hour either on the stove or in the oven at 200 degrees.
- Season again to taste before serving.
- Tip:
- The rest of the red wine can be served with the meal or frozen until it is needed for baking or cooking.
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