Beef Roulades with Mushroom Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 beef roulade (s)
- 250 g mushrooms or chanterelles
- 30 g porcini mushrooms, dried
- 0.5 ½ onion (s), finely chopped
- 4 tomato (s), dried in olive oil
- 1 tablespoon parsley, chopped
- 200 g roots (carrot, parsley root, celery) in cubes
- 4 slices raw ham, air-dried (e.g. San Daniele or Parma ham)
- 1 tablespoon herbs, fresh, chopped
- 100 ml red wine
- 250 ml beef broth
- 1 tablespoon crème fraîche
- 1 tablespoon tomato paste
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms or chanterelles and cut them into leaves. Pour boiling water over porcini mushrooms and soak for at least 30 minutes, then squeeze out and chop.
- Melt the butter in a pan and sauté the onion cubes until translucent. Add the mushrooms and porcini mushrooms, sauté, season with salt and pepper. Cut the pickled tomatoes into fine strips and add to the mushrooms. Pour the soaking liquid of the porcini mushrooms on top and let it boil down until the liquid has evaporated again. Add chopped parsley and other herbs (rosemary or fresh oregano) to taste.
- Salt and pepper the roulades, cover each with a slice of ham and spread the mushroom mixture on top. Roll up the roulade and pin it with a pin.
- Heat the olive oil and fry the roulades with chopped root vegetables on all sides. Fry the tomato paste and add the stock and red wine. Braise in a closed pan for approx. 90 minutes, add liquid if necessary.
- Take the roulades out of the pan and keep warm. Strain the sauce through a sieve, refine it with a little crème fraîche or cream and add the chopped herbs. Bring to the boil again and then serve with the roulades.
- Fine ribbon noodles or mashed potatoes go well with this.
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