Beef Roulades with Carrot Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 carrot (s), young
- 4 cucumber (s)
- 1 onion (s)
- 4 slices beef roulade (180 g each)
- 4 tablespoon mustard, hot
- 8 slices bacon, smoked, mixed
- 2 tablespoons oil
- salt and pepper
- 375 ml meat stock
- 2 teaspoons tomato paste
Print Recipe
Pin Recipe Instructions
- Peel and clean the carrots and quarter them lengthways. Drain the cucumbers and chop them into small cubes. Peel and finely chop the onion and mix with the cucumber.
- Press the meat a little flatter with the heel of your hand. Brush with the mustard and top with two slices of bacon each. Spread the carrots and onion mixture on top, fold the edges inwards and roll up the meat slices. Put them together with the roulade needles.
- Heat the oil in a pot. Salt and pepper the roulades. Then fry all over in the hot oil. Pour the broth over the top and simmer over a low heat for about 90 minutes.
- Season the sauce with the tomato paste, salt and pepper and serve with the roulades.
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