Beef Roulades with Egg
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 beef roulade (s)
- some salt and pepper
- 4 teaspoons mustard, medium hot
- 4 slices cooked ham
- 4 pickle (s)
- 4 medium egg (s), cooked
- 2 onions)
- 2 cloves garlic
- 100 g leek
- 3 tablespoon clarified butter
- 2 tablespoon tomato paste
- 20 g flour type 405
- 300 ml red wine
- 300 ml stock, granulated
Print Recipe
Pin Recipe Instructions
- Rinse the roulades and pat dry. Then season with salt and pepper, brush with mustard and cover each with a slice of ham. Slice the pickles, peel the eggs and place both on the meat. Roll up the roulades and pin them.
- Peel and dice the onions and garlic cloves. Clean and wash the leek and cut into thin rings.
- Heat the clarified butter in a deep pan and fry the roulades in it. Add the onions, garlic, leek and tomato paste and dust with flour. Pour in the wine and the broth and cover the roulades for approx. 80 minutes.
- After the cooking time, remove the meat and keep it warm. Strain the stock through a sieve and season with salt and pepper.
- Arrange on plates and garnish with herbs if necessary. Mashed potatoes are ideal as a side dish, but it also tastes good with pasta.
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