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🍽️ Classic Beef Rolls with Vegetables

410 kcal · 30 min · 4 servings

Ingredients

• 720 g beef roulades (4 beef roulades)
• 30 g Dijon mustard (2 tbsp)
• salt
• pepper
• 160 g beef ham (8 slices)
• 2 onions
• 80 g small gherkins (4 small gherkins)
• 8 leaves sage
• 1 carrot
• 200 g celeriac (1 piece)
• 125 g leek (0.5 stalk)
• 2 tbsp olive oil
• 30 g tomato paste (2 tbsp)
• 200 ml red wine (or apple juice)
• 600 ml meat broth
• 5 peppercorns
• 2 allspice berries
• 2 sprigs thyme
• 1 bay leaf

Instructions

1. 1. Rinse the meat slices under cold water and pat them completely dry with a kitchen towel.
2. 2. Place the meat slices between two layers of cling film and pound them flat with a meat mallet if they are still too thick.
3. 3. Lay the meat slices flat and spread them thinly with mustard.
4. 4. Season the meat with salt and pepper.
5. 5. Place two slices of ham on each meat slice.
6. 6. Peel the onions and halve one of them.
7. 7. Cut the halved onion together with the pickles into thin strips.
8. 8. Wash the sage leaves under cold water and shake off the excess water.
9. 9. Distribute the onion and pickle strips as well as the sage leaves evenly over the meat.
10. 10. Fold in the short sides of the meat slice.
11. 11. Roll the meat tightly starting from the long side.
12. 12. Secure the roll with wooden skewers so that it does not unroll.
13. 13. Peel the carrots and the celery root.
14. 14. Cut the carrots and the celery root into small cubes.
15. 15. Clean the leek and wash it thoroughly.
16. 16. Halve the leek lengthwise and cut it into bite-sized pieces.
17. 17. Cut the remaining peeled onion into coarse chunks.
18. 18. Heat one tablespoon of olive oil in a large casserole pot.
19. 19. Brown the beef rolls on all sides over high heat.
20. 20. Cook the beef rolls for about seven minutes until they are browned all over.
21. 21. Remove the beef rolls from the pot and set them aside.
22. 22. Heat the remaining oil in the same pot.
23. 23. Sauté the prepared vegetables, stirring occasionally, for five minutes over medium heat.
24. 24. Cook the vegetables until they are lightly browned.
25. 25. Stir the tomato paste into the vegetables.
26. 26. Let the tomato paste cook for three minutes.
27. 27. Deglaze everything with red wine.
28. 28. Let the liquid reduce slightly.
29. 29. Pour in the broth.
30. 30. Add the spices, thyme, and bay leaf.
31. 31. Bring the mixture back to a boil.
32. 32. Place the beef rolls back into the pot.
33. 33. Cover the pot.
34. 34. Let the beef rolls simmer on low heat for about one and a half hours.
35. 35. Simmer the beef rolls until the meat is tender.
36. 36. Finally, season the sauce with salt and pepper.
37. 37. Serve the rolls together with the vegetables directly from the pot.

Nutrition per serving

• kcal: 410
• Protein: 49 g · Fett/Fat: 16 g · Carbs: 9 g