Hearty Beef Roulades with Parsley and Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 2 hrs |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g smoked bellies
- 2 pickled cucumber (s)
- 1 onion (s)
- 2 tablespoon mustard, hot
- 1 tablespoon ketchup
- 1 tablespoon white wine vinegar
- 200 g cream
- 1 teaspoon thyme, dried
- 4 beef roulade (s), approx. 180 g each
- salt and pepper
- 2 tablespoons oil
- 500 ml water
- 2 teaspoons beef broth, instant
- 900 g potato (s), floury cookin
- 1 bunch parsley
- 100 ml milk
- 2 tablespoon butter
- 1 pinch (s) nutmeg, freshly grated
- 1 bunch soup greens
Print Recipe
Pin Recipe Instructions
- Cut the bacon and the pickled cucumber into fine strips. Peel the onion and cut into small cubes. Mix 2 tablespoons of mustard, ketchup, white wine vinegar and 2 tablespoons of cream well. Fold in the thyme.
- Wash and chop the soup greens.
- Wash the roulades, pat dry, brush with the mustard mixture and season with salt and pepper. Spread the chopped onion, bacon and cucumber slices on top, press down a little. Roll up the roulades and put them together.
- Heat the oil in a saucepan and brown the meat on all sides so that it has toasted aromas. Now reduce the heat and add the soup greens, deglaze with 1/2 liter of water and sprinkle with the beef broth. Cover and cook over a low heat for 1.5 hours.
- Peel the potatoes, cut into pieces of equal size and cook in salted water for about 20 minutes. Wash and finely chop the parsley. Heat the milk, butter and 2 tablespoons of cream over a low heat. Drain and mash the cooked potato. Gradually stir in the milk mixture. Fold in the parsley and season with salt and nutmeg.
- Take the roulades out of the pot and keep warm. Stir the remaining cream and a teaspoon of mustard into the sauce and bring to the boil briefly.
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