Roast Beef Rolls with Peanut Butter
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g beans (princess), frozen
- 1 small onion (s)
- 2 tablespoon peanuts, salted
- 3 spring onion (s)
- 0.5 ½ bunch parsley or coriander
- 10 slices roast beef, thinly sliced, 40-50 g each
- 5 tablespoon peanut butter, creamy
- 250 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Cook the beans covered in a good 1/4 l of boiling salted water for about 10 minutes.
- In the meantime, peel the onion and dice it finely. Roughly chop the peanuts and roast them in a pan without fat. Remove.
- Clean and wash the spring onions and cut into 10 pieces. Wash the coriander / parsley, pluck from the stems and chop up a little.
- Pat the roast beef slices dry. Season with a little salt and pepper. Brush each with a little peanut butter and sprinkle with coriander / parsley. Place 1 piece of spring onion on top and roll up. Pin with wooden skewers.
- Heat oil in a pan. Fry the roulades vigorously on all sides. Deglaze with 250 ml vegetable stock and bring to the boil. Stir in 1-2 tablespoons of peanut butter and cook covered for approx. 5 minutes.
- Drain the steamed beans. Heat some butter in a pan. Sauté onion cubes in it. Add the beans and peanuts, toss in them. If necessary, season again with salt.
- Tagliatelle are perfect as an additional side dish.
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