Summary

Ingredients

• 4 large roulade (s) (beef roulades), pounded flat
• 1 tablespoon mustard
• Paprika powder, hot pink
• Pepper from the grinder
• Chili powder
• 1 onion (s), thinly sliced
• 4 slices ham (Serrano ham)
• 4 egg (s), hard-boiled

For the sauce:

• 3 tablespoon olive oil
• 1 carrot (s), diced
• 1 stick celery, diced
• 1 leek, small, diced
• some onion
• 150 ml red wine, dry
• 1 bay leaf
• 5 pepper grains
• 2 allspice grains
• 1 clove (s) garlic, roughly chopped
• 1 chilli pepper (s), dried
• 20 g butter, rolled in flour

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Instructions

1. Spread out the beef roulades and brush with mustard. Sprinkle with the spices, spread the onion rings on top, save the small pieces for the sauce. Place the ham and boiled eggs on top. Roll up and secure with roulade needles.
2. Fry all over in hot olive oil in a pressure cooker and then remove. Roast the chopped vegetables in the oil until brown, pour in a little wine and allow to evaporate, pour in a little more wine, add the remaining spices. Bring to the boil, add the roulades and close the pot. Bring to the boil at the highest temperature until two rings are visible, turn the temperature down and cook for about 20 minutes.
3. Quickly evaporate the pressure cooker, pour the liquid through a fine sieve into a saucepan, return the roulades to the pressure cooker and keep them warm there.
4. Bring the sauce to the boil, possibly add some red wine. Turn down the temperature and add the butter pieces rolled in flour to bind and stir in with a whisk.
5. This goes well with apple and red cabbage and potato dumplings or spaetzle.
6. Drink tip: a strong red wine