Summary

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

1. 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.
2. 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.
3. 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.
4. Put the roulades back in the pan.
5. Add the pizza tomatoes and sherry and bring to the boil.
6. Cover the roulades and stew over a medium heat for about 1 1/2 hours, turning them more often.
7. At the end of the cooking time, remove the roulades and season the sauce with salt and pepper to taste.
8. Side dishes: tagliatelle or baguette.