Rafi`s Beef Roulades
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 beef roulade (s)
- 4 teaspoons mustard
- some salt and pepper
- 2 onion (s), diced
- 2 large pickles, diced
- 2 tablespoons oil
- 1 packet soup greens, frozen
- 1 tablespoon tomato paste
- 0.25 liter ¼ white wine
- 0.25 liter ¼ vegetable stock
Print Recipe
Pin Recipe Instructions
- Brush the roulades with mustard, salt and pepper, sprinkle with some of the onions and pickles, roll up and secure each with a toothpick.
- Fry all over in oil in a roasting pan. Add the rest of the onions, pickles, soup greens and tomato paste and fry everything. Deglaze with white wine and add the vegetable stock. The roulades should be about half covered with liquid.
- Braise in a closed roaster at 180 degrees (top / bottom heat) for 3 hours. The roulades will be so tender that you can pluck the meat off.
- Drain and puree the sauce and serve with the roulades.
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