Summary

Ingredients

• 600 g spinach leaves
• 4 beef roulade (s), not that thick
• 200 g sheep cheese
• 3 cloves garlic
• Tomato paste
• 2 zucchini
• 6 tomato (s)
• 2 cups cream
• 1 cup crème fraîche
• Sauce thickener

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Instructions

1. Cut tomatoes and zucchini into bite-sized slices, place in a baking dish and season with salt and pepper.
2. Roll out the roulades, season with salt and pepper. Brush lightly with tomato paste, put 3 thin slices of garlic in each roulade. Add 2 tablespoons of spinach and a thick slice of sheep`s cheese. Roll the roulades and place them on top of the tomato and courgette mixture. Now stir in the cream, creme fraiche, remaining garlic and the rest of the sheep`s cheese and season with salt and pepper. Pour the sauce over the roulades.
3. Preheat the oven to 200 degrees top / bottom heat. Fry on the middle rack for 1.5 hours, stir the liquid every now and then and turn the roulades once after 45 minutes.
4. With spaetzle.