Summary

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

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Instructions

1. Cook the beans covered in a good 1/4 l of boiling salted water for about 10 minutes.
2. In the meantime, peel the onion and dice it finely. Roughly chop the peanuts and roast them in a pan without fat. Remove.
3. Clean and wash the spring onions and cut into 10 pieces. Wash the coriander / parsley, pluck from the stems and chop up a little.
4. 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.
5. 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.
6. 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.
7. Tagliatelle are perfect as an additional side dish.