Summary

Ingredients

For the meat:

• 2 beef roulade (s)
• 200 g jerky meat, cut into fine strips
• 1 large onion (s), diced
• 2 tablespoon mustard, medium hot
• 0.5 ½ bunch parsley, cut into small pieces
• some salt and pepper
• some paprika powder, noble sweet
• 1 glass red wine

For the vegetables:

• 6 potato (s)
• some butter
• Marjoram, dried
• acon cubes

For the salad:

• 1 head endive salad
• 1 tablespoon mustard, medium hot
• 3 clove (s) garlic, pressed or cut into small pieces
• vinegar
• some water
• mustard
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Wash the roulades in cold water and dry them with kitchen paper. Season with salt, pepper and paprika and brush with the mustard. Spread the dried meat strips evenly on top and then top with the onions first and finally the parsley. Fold the roulades slightly at the edges and carefully roll them up from the broad side to the narrower end and secure with meat needles or toothpicks.
2. Heat the oil in a pan and fry the roulades vigorously on all sides. Deglaze with red wine and carefully peel off the roast with a wooden spoon until the wine has almost boiled off. Then fill up with hot water. Add the cloves and bay leaf and simmer gently for 90 minutes with the lid closed.
3. Briefly remove the meat and thicken the sauce as desired. Put the roulades back into the sauce.
4. Peel and dice the potatoes, wash and place in a saucepan. Fill up with water so that the potatoes are just covered, cook for approx. 20 minutes depending on the variety. They must not become too soft, otherwise you will have puree quickly. Pour off the water and add the dried marjoram and a piece of butter. Mix carefully. If you want, you can also dice some bacon, leave it out in a pan and add it as well.
5. Finely chop endive salad, wash and drain. Prepare a salad dressing with vinegar, oil, mustard, garlic, salt and pepper. Add the endive and mix.
6. Tip: Cook the roulades a day earlier. It tastes even better when it is warmed up.