Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Potato gratin and green salad go well with it.