Roulades with Peppers and Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 beef roulade (s)
- 8 slices bacon
- some mustard
- salt and pepper
- 1 onion (s)
- 2 cloves garlic)
- 200 g sheep cheese
- some thyme
- 500 ml red wine
- 500 ml broth
- 2 tablespoon tomato paste
- 2 tablespoon crème fraîche
- 1 bell pepper (s)
- olive oil
Print Recipe
Pin Recipe Instructions
- Dice the onions, sheep`s cheese and peppers into small cubes. Then crumble the sheep cheese and mix everything together well.
- Now season the roulades with salt and pepper and brush with mustard, cover each with 2 slices of bacon, then distribute the cheese and vegetable mixture on the roulades and sprinkle with thyme, roll up and pin.
- Sear the roulades in olive oil, roast the tomato paste, deglaze with red wine and stock so that the roulades are half covered. Add the remaining filling. Cover and simmer for about an hour. Turn the roulades occasionally and add a little more liquid if necessary.
- At the end, season the sauce with salt, pepper and a little thyme. Stir in the creme fraiche and bind a little if necessary. Boiled potatoes go well with it.
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