Summary

Ingredients

• 6 beef roulade (s)
• 3 onion (s)
• 6 slices ham (Black Forest)
• 3 carrot (s)
• 6 teaspoons tomato paste
• 6 teaspoons mustard
• 2 teaspoons Provence herbs
• 3 tablespoon olive oil
• 400 ml beef stock
• 400 ml red wine
• salt and pepper
• 0.5 ½ cup cream

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Instructions

1. Pepper the roulades on both sides, then brush one side with 1 teaspoon each of mustard and tomato paste. Chop 2 onions, peel 1 carrot and cut lengthways into thin strips with a peeler. Cover the roulades with 1 slice of Black Forest ham, 2 - 3 strips of carrots and onion rings, sprinkle with Provence herbs, roll up and secure with a toothpick.
2. Preheat the oven to 180 ° C. Heat the olive oil in a roasting pan or casserole dish. Cut the remaining onions and carrots into large pieces. Sear the roulades on all sides, then deglaze with red wine and beef stock. Add the vegetables. Cover the roasting pan with aluminum foil and then place in the oven. Stew for at least 60 minutes.
3. Take the roulades out of the roaster when they are nice and tender. Then put the roaster on the stove and puree the vegetables in it. Then reduce, pour in the cream and season with salt and pepper. Mashed potatoes and red cabbage go well with this.