Summary

Ingredients

• 4 large beef roulade (s)
• 1 head Swiss chard (small head)
• 2 cloves garlic
• 4 tablespoon mustard
• 4 tablespoon tomato paste
• 4 slices cheese, e.g. medieval Gouda (large )
• 2 onion (s), diced
• 2 tomato (s)
• salt and pepper
• 2 tablespoon oil for frying
• some water to extinguish

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Instructions

1. Mix the mustard with the tomato paste. Prepare 4 leaves of the chard for the filling. Peel and chop the garlic.
2. Brush the roulades with the mustard and tomato paste paste. Season with pepper and salt and sprinkle with some chopped garlic. Top with 1 sheet of Swiss chard and 1 large slice of cheese each. Roll it up and pin it with a roulade needle.
3. Heat some oil in a pan and fry the roulades vigorously on all sides. Add the onions and fry briefly. Deglaze with a little water. Chop the tomatoes and the remaining Swiss chard and add to the sauce. Let the liquid simmer over and over again. The braising time depends on the size of the roulades and takes about 1.5 to 2 hours (I just use a needle to check whether they are nice and soft on the inside). Taste the sauce with salt and pepper. The onions, vegetables and the partially leaked cheese make the sauce nice and creamy, no further thickening is necessary.
4. Gnocchi or spaetzle or ribbon noodles go well with it.