Spanish Roulades
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 onion (s)
- 3 cloves garlic
- 1 red pepper (s), approx. 75 g
- 50 g olives, stone-free, reen
- 50 g almond (s)
- 4 beef roulade (s), approx. 225 g each
- Black pepper
- Salt, little
- some flour
- 2 tablespoons oil
- 1 can tomato (s) (pizza tomatoes, 425 g)
- 200 ml sherry, dry
Print Recipe
Pin Recipe Instructions
- Finely chop the onions and garlic, quarter, core and finely dice the bell pepper. Chop the olives and almond kernels and mix with the diced paprika.
- Place the roulades on the work surface and pepper, add a little salt. Spread the olive, almond and paprika mixture on top. Roll up the roulades and pin them with wooden skewers.
- Turn the roulades in flour and fry all over in a pan in hot oil. Remove the roulades and sauté the onions and garlic in the gravy for 1 minute while stirring.
- Put the roulades back in the pan.
- Add the pizza tomatoes and sherry and bring to the boil.
- Cover the roulades and stew over a medium heat for about 1 1/2 hours, turning them more often.
- At the end of the cooking time, remove the roulades and season the sauce with salt and pepper to taste.
- Side dishes: tagliatelle or baguette.
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