Summary

Ingredients

• 4 slices beef roulade (s)
• 5 m. Apples
• 2 large onions
• 8 slices bacon
• 1 bunch parsley
• 1 salt
• 1 pepper
• 1 gr. Can (s) tomato (s), peeled, approx. 800 g content
• 500 ml meat broth
• 3 tablespoon oil
• 100 g crème fraîche

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Instructions

1. Roll out the roulades, season with salt and pepper. Peel the onion and cut into wedges together with the unpeeled apples. Finely chop the parsley.
2. Cover the roulades with the bacon and sprinkle with the chopped parsley. Then place the apple and onion wedges alternately on top and roll up the roulades. Fix with kitchen twine or skewers.
3. Heat the oil in a large saucepan and sear the roulades on all sides. Add the remaining onion and apple wedges and sauté briefly. Then add the peeled tomatoes and the meat stock and simmer for about 2 hours on a medium flame, stirring occasionally. Then take out the roulades and puree the sauce with the hand blender. Stir in the creme fraiche and season with salt and pepper. Put the meat back in and let it steep briefly on a low flame for about 5 - 10 minutes.
4. We also have boiled potatoes.