Summary

Ingredients

• 4 beef roulade (s)
• salt and pepper
• 1 clove garlic
• 4 spring onion (s)
• 1 red pepper (s)
• 75 g sheep cheese
• herbs Provence
• oil
• 250 ml beef broth
• 250 ml red wine
• 1 cup crème fraîche, approx. 50 - 200 g
• mustard
• sugar

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Instructions

1. Finely chop the garlic clove and mix with the mustard. Salt and pepper the roulades and brush with the garlic mustard. Cut the spring onions and bell peppers into strips and cover the meat with them. Crumble the sheep cheese over it. Sprinkle each with a pinch of Provence herbs. Roll up the roulades and pinch them with the roulade needles.
2. Brown all over in the hot oil, then pour the hot stock, cover and stew for approx. 90 minutes. During the braising time, turn the roulades twice and add the red wine.
3. At the end of the cooking time, stir in the crème fraîche and season the sauce with sugar, salt and pepper.