Summary

Ingredients

• 4 roulade (s), (beef roulades)
• 4 slices ham (Black Forest ham) or ham as desired
• 6 pickled cucumber (s)
• 4 tablespoon herb cream cheese
• 200 g walnuts, without shell
• 4 teaspoons mustard, medium hot
• salt and pepper
• 2 tablespoon olive oil
• 1 vegetable onion (s)
• 1 tablespoon tomato paste
• 150 ml red wine, drier
• 1 liter beef stock
• Cornstarch, mixed with water

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Instructions

1. First wash the roulades under running water and pat dry. Quarter 2 of the 6 pickles. Now place a slice of ham on each roulade. Also 2 cucumber quarters, a tablespoon of cream cheese and 2 walnuts. Then roll it up and fix it with roulade needles. Now lightly salt and pepper. Put a teaspoon of mustard on each roulade and massage carefully into the meat.
2. Heat a roasting pan on medium heat for 2-3 minutes. Add the olive oil. Then put the roulades in the roaster and fry them until golden brown on all sides. Remove the roulades and set aside on a plate.
3. Cut the onion into cubes, cut the remaining pickles into approx. 5 mm thick slices. Put both in the roasting pan and roast. Add the remaining nuts and roast. Add the tomato paste and roast as well. Now deglaze with the red wine and let it simmer for approx. 5-8 minutes. Then pour on the beef stock and add the roulades with the leaked meat juice to the roast stock and simmer for about 3 hours below the boiling point (do not overcook so that the roulades do not disintegrate!). Stir once every now and then. Remove the roulades again and keep them warm.
4. Now season the sauce with salt and pepper if necessary. Finally, bind the sauce with the mixed cornstarch and bring to the boil for another 5 minutes. Regarding cornstarch, I always dissolve a tablespoon of it in a cup of water and gradually add this mixture to the sauce until it has the consistency I want.
5. Boiled potatoes or potato dumplings with red cabbage go well with it.