Surprise Roulades
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 40 mins |
| Total Time | 2 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large beef roulade (s)
- 3 cloves garlic
- 1 onion (s)
- 300 g spinach leaves, fresher
- 200 g sheep cheese, sliced
- 2 tablespoon pine nuts
- 1 tablespoon olive oil
- 1 carrot (s), grated or diced
- 1 piece (s) celery, palm-sized, grated or diced
- 800 ml broth
- 1 glass red wine
- salt and pepper
- Mustard, grainy
- possibly tomato paste
- 3 tomato (s), dried, finely chopped
Print Recipe
Pin Recipe Instructions
- Crush the pine nuts with the garlic cloves, salt and pepper in a mortar and add 1 tablespoon of olive oil and the finely chopped dried tomatoes.
- Wash the roulades, dry them a little and, if necessary, coat them a little more. First brush the roulades with a little grainy mustard and then with the pine nut mixture. Spread a quarter of the sheep`s cheese slices and the spinach leaves on each roulade. Tie roulades together with kitchen twine or fix with roulade needles or clips.
- Sear the roulades in a little oil and, when they are nice and brown, add the finely chopped onion and fry briefly until it is translucent. Then deglaze with red wine. If you don`t like red wine, take a good balsamic vinegar, of course less. Add the root vegetables, pour in the tomato paste and the broth. Now simmer for about 1.5 hours over medium heat.
- Then remove the roulades, bring the liquid to the boil and reduce a little. Puree the root vegetables in the broth, this ensures the binding. If that`s not enough, you can still help with starch or sauce binders. Season to taste with salt and pepper. A dash of cream makes it even creamier.
- Potato gratin and green salad go well with it.
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