Summary

Ingredients

• 1 leek, thin
• 2 orange (s)
• 4 beef roulade (s)
• 4 teaspoons mustard, medium hot
• salt and pepper
• 2 tablespoon vegetable oil
• 400 ml beef broth
• 200 ml orange juice
• 1 slice (s) farmhouse bread (s) without crust
• 2 tablespoon honey, liquid (blossom honey)
• 2 tablespoon jam, (orange jam)
• 200 ml crème fraîche

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Instructions

1. Clean and wash the leek and cut the white and light green into strips approx. 10 cm long. Fillet the oranges.
2. Spread the roulades out on the work surface and pat dry with kitchen paper. Brush each with 1 teaspoon of mustard, salt and pepper. Top with the leek and half of the orange fillets. Roll up the meat tightly over the filling and fix it with roulade needles.
3. Fry the roulades in hot oil. Pour the beef stock and orange juice over the top and simmer over a medium heat for about 60 minutes. Roughly dice the bread, add it with the honey and stew everything for another 30 minutes. Then remove the roulades from the stew and keep them warm.
4. Beat the sauce well with a whisk, stir in the orange jam and crème fraîche. Briefly heat the remaining orange fillets in the sauce.
5. Arrange the roulades with the sauce and serve with the ribbon noodles.