Summary

Ingredients

• 4 small mushrooms
• 2 beef roulade (s) (160 g each)
• Salt and pepper from the mill
• 100 g processed cheese with mushrooms
• 2 slices ham, raw
• 1 tablespoon parsley, chopped
• 0.5 tablespoon ½ clarified butter
• 1 large onion (s), red
• 1 bay leaf
• 1 tablespoon tomato paste
• 250 ml red wine
• 500 ml meat or vegetable broth
• 100 g cream cheese

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Instructions

1. Cut the mushrooms into thin slices. Season the beef roulades on both sides with salt and pepper. Lay out the roulades flat and brush with the mushroom cheese. Cover each with a slice of raw ham and spread the mushrooms on top. Sprinkle chopped parsley on top, roll up the roulades and tie them together.
2. Heat the clarified butter in a frying pan and fry the roulades all around. Peel and chop the red onion and add it with the bay leaf. Add the tomato paste and let it sauté.
3. Remove the roulades and set aside. Pour red wine, meat or vegetable stock and bring the sauce to the boil and reduce for 1 hour.
4. Place the roulades in the pressure cooker, add the sauce and cook for about 15 minutes. Pour the sauce through a sieve and stir in the cream cheese with a whisk, so that the sauce binds slightly, season with salt and pepper.