Roulades with Cranberry and Chanterelle Filling
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 beef roulade (s)
- salt
- pepper
- 2 tablespoon cranberries
- 1 small can chanterelles
- 1 thick onion (s), chopped
- 1 tablespoon butter
- Clarified butter, for frying
- 125 ml water
- 50 ml red wine
- 75 ml water
- 250 ml cream
- 2 tablespoon cranberries
- salt and pepper
- Sauce thickener or flour
Print Recipe
Pin Recipe Instructions
- Season the roulades with salt and pepper and brush with 2 tablespoons of cranberries.
- If necessary, cut the chanterelles into small pieces.
- Cut the onion into small cubes and sauté with the chanterelles in butter.
- Fill the roulades with the chanterelle and onion mixture, roll up and pinch.
- Fry the roulades all around, deglaze with water and a little red wine and stew for 50 - 70 minutes (in a pressure cooker approx. 20 minutes).
- Shortly before the end of the cooking time, add a little more water, cream and cranberries.
- Take out the roulades and keep them warm.
- Tie the meat stock with a sauce thickener or mixed flour and season to taste.
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