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. Lay each beef roulade flat. Brush with mustard to coat completely.
2. Sprinkle paprika powder, pepper, and chili powder evenly over each roulade.
3. Arrange thinly sliced onion, one ham slice, and one hard-boiled egg in a line down the center of each roulade.
4. Roll each roulade up tightly and secure with a roulade needle. Repeat with remaining roulades.
5. Place all roulades in a pressure cooker. Bring to high heat until full pressure is reached (two rings will appear on the indicator), then reduce heat to medium and cook for 20 minutes.
6. Remove from heat and carefully release the pressure. Remove roulades and keep warm.