Summary

Ingredients

• 4 carrot (s), young
• 12 spring onion (s)
• 100 g wild arlic (fresh from the market)
• 50 g cream cheese with herbs
• 2 teaspoons mustard, medium hot
• 2 tablespoon lemon juice
• 1 large onion (s), red
• 4 beef roulade (s) 130 - 150 g each
• salt and pepper
• 2 tablespoons oil
• 0.25 liter ¼ red wine
• 2 tablespoon butter, ice cold
• sugar
• Nutmeg, grated

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Instructions

1. Clean and peel the carrots and cook in salted water for about 5 minutes. Clean the spring onions and cook for a short time, about 1 minute. Then rinse the vegetables, drain and pat dry.
2. Wash the wild garlic, shake dry, cut off the coarse stalks. If there are very large leaves, cut them in half lengthways. Mix the cream cheese with the mustard and lemon juice. Peel the red onion and cut into wedges.
3. Knock the roulades flat. Season with salt and pepper (I use black fresh from the mill because of the aroma and just a touch of white because of the spiciness). Then spread the cheese cream on it. Place the wild garlic and 3 spring onions lengthways on each roulade. Then 1 carrot across it. Roll up the roulades and secure them with roulade needles or toothpicks.
4. Then fry the roulades vigorously all around in the hot oil in a casserole. Add onion wedges and fry for a short time. Pour in the red wine and stew the roulades in a closed casserole over a mild heat for about 1 - 1 1/4 hours. Lift out of the pot.
5. Puree the sauce and let it simmer for about 5 minutes. Assemble with the cold butter and season with salt, pepper, sugar and nutmeg. Warm the roulades in the sauce.
6. Serve with boiled potatoes or mashed potatoes.
7. Tip: You can also prepare the roulades very well in the oven, especially if you cook more than 4 pieces. Sauté on the stove, place in a large roasting pan and simmer in the oven at 175 - 180 degrees for 1 - 1 1/2 hours.
8. I tested this spicy roulade recipe last spring and found it to be good 😉