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🍽️ Juicy Beef Roulades

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.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Place the meat slices between two layers of cling film.
4. 4. Pound the meat flat with a meat mallet or a heavy pot if it is too thick.
5. 5. Lay the flattened meat slices on a work surface.
6. 6. Spread each piece of meat thinly with mustard.
7. 7. Sprinkle some salt and pepper over the meat.
8. 8. Place two slices of ham on each piece of meat.
9. 9. Peel all the onions.
10. 10. Halve one of the onions.
11. 11. Cut the halved onion together with the pickles into thin strips.
12. 12. Wash the sage leaves under cold water.
13. 13. Shake the sage leaves dry.
14. 14. Distribute the onion and pickle strips as well as the sage leaves evenly over the meat.
15. 15. Fold the sides of the meat towards the center.
16. 16. Roll the meat tightly.
17. 17. Secure the roulades with wooden skewers or wire.
18. 18. Peel the carrots and the celery root.
19. 19. Cut the carrots and the celery root into small cubes.
20. 20. Clean the leek and wash it thoroughly.
21. 21. Halve the leek lengthwise.
22. 22. Cut the leek into bite-sized pieces.
23. 23. Cut the remaining whole onion into coarse chunks.
24. 24. Heat one tablespoon of olive oil in a large casserole pot.
25. 25. Brown the roulades on all sides over high heat.
26. 26. Cook the roulades for about seven minutes until they are browned.
27. 27. Remove the roulades from the pot.
28. 28. Set the roulades aside.
29. 29. Heat the remaining oil in the same pot.
30. 30. Sauté the prepared vegetables while stirring.
31. 31. Cook the vegetables for five minutes over medium heat.
32. 32. Cook the vegetables until they are lightly browned.
33. 33. Stir the tomato paste into the vegetables.
34. 34. Let the tomato paste cook for three minutes.
35. 35. Deglaze the vegetables with red wine.
36. 36. Let the liquid reduce.
37. 37. Pour in the broth.
38. 38. Add the spices.
39. 39. Add the thyme.
40. 40. Add the bay leaf.
41. 41. Bring the mixture back to a boil.
42. 42. Place the roulades back into the pot.
43. 43. Cover the pot.
44. 44. Simmer the roulades on low heat.
45. 45. Simmer the roulades for about one and a half hours.
46. 46. Simmer the roulades until the meat is tender.
47. 47. Season the sauce finally with salt and pepper.
48. 48. Serve the roulades together with the vegetables directly from the pot.

Nutrition per serving

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