Beef Roulades with Prunes and Mince Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 beef roulade (s) approx. 150 g each
- 4 small onion (s)
- 250 g pork meat
- 6 prune (s), soft plums, more
- mustard
- 100 g celeriac
- 2 medium carrot (s)
- salt and pepper
- Marjoram, dried
- nutmeg
- 1 tablespoon tomato puree
- Clarified butter
- 200 ml red wine
- 400 ml beef stock, self-cooked or from a glass
- 100 ml crème fraîche
- cornstarch
Print Recipe
Pin Recipe Instructions
- Peel and finely dice 1 onion and add to the meat. Season with salt, pepper, marjoram and a little nutmeg and mix everything homogeneously.
- Slice the plums.
- Spread the roulades on the worktop, dab with a kitchen towel, season with salt and pepper and brush with mustard.
- Spread the minced meat mixture on the roulades and pour the plums on top.
- Roll up the meat into roulades and fix with kitchen twine or skewers.
- Peel the remaining onions and cut into eighths, cut the carrots into small slices and the celery into strips.
- Fry the roulades in a saucepan or small roaster in clarified butter, remove from the roaster.
- Fry the onion cubes and tomato paste in the frying fat, add the celery and carrots. After searing it briefly, deglaze with red wine, reduce a little and add the stock.
- Bring to the boil, put in the roulades, put the lid on and cook in the oven at 170 ° for approx. Either baste the gravy occasionally or turn the roulades from time to time.
- Remove the roulades and keep them warm in the switched off and open oven.
- Put the gravy into a saucepan through a sieve; if the liquid has not already been significantly reduced in the oven, reduce a little more. Add some of the sieved vegetables, puree the sauce with the magic wand and season with salt and pepper.
- Tie with a little cornstarch and stir in the crème fraîche.
- Serve with bread dumplings or spaetzle.
- One more small note:
- I always choose the pot in a size that just fits the roulades. This means that they are barely covered when pouring on.
- If the pot is a bit too big, add some water and reduce the sauce accordingly after the cooking time is over.
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