Summary

Ingredients

• 4 beef roulade (s) from the upper shell (a10g)
• salt and pepper
• 4 teaspoons mustard, medium hot
• 4 slices ham, raw
• 150 g sheep cheese
• 2 cloves garlic
• 8 olives
• thyme
• 0.5 liter ½ gravy
• 80 g sour cream or sour cream

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Instructions

1. Carefully pound the roulade meat. Season with salt and pepper, brush with mustard.
2. Cut the sheep`s cheese into small cubes. Chop the olives and cloves of garlic. Mix the sheep cheese, olives and garlic cloves and season with thyme.
3. Place the ham slices and the sheep cheese and olive filling on the lower end of the roulades. Fold the long sides of the roulades inwards a little so that the filling does not run out. Roll up the roulades. Preheat the oven to 180 degrees.
4. Put the roulades close together in a small casserole. This eliminates the need to tie or stick: Bring the gravy to the boil and pour it hot over the meat. Cover the roulades and braise them in the hot oven for 50 minutes. Take the roulades out of the pot and refine the sauce with sour cream or sour cream. Stir until creamy with the blender.