🍽️ Juicy Beef Roulades with Port Wine Sauce

Name: Juicy Beef Roulades with Port Wine Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 640 g beef rouladen (4 slices); salt; pepper (from the mill); 1 tbsp sharp mustard; 8 small gherkins; 8 slices smoked ham; 1 tbsp flour; 2 tbsp vegetable oil; 1 tbsp tomato paste; 1 tbsp paprika powder (sweet); 200 ml dry port wine; 400 ml meat broth; 2 carrots; 2 shallots; 1 stalk celery; 1 stalk leek

495 kcal · 30 min · 4 servings

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Ingredients

640 g beef rouladen (4 slices)
salt
pepper (from the mill)
1 tbsp sharp mustard
8 small gherkins
8 slices smoked ham
1 tbsp flour
2 tbsp vegetable oil
1 tbsp tomato paste
1 tbsp paprika powder (sweet)
200 ml dry port wine
400 ml meat broth
2 carrots
2 shallots
1 stalk celery
1 stalk leek

Instructions

1. Preheat the oven to 160 degrees Celsius using top and bottom heat.
2. Pound the meat flat until thin. Season lightly with salt and pepper. Spread the meat slices thinly with mustard.
3. Cut the gherkins into long, thin sticks (strips).
4. Place two slices of bacon and a few gherkin strips on each piece of meat.
5. Roll the meat up tightly. Tie it securely with kitchen twine to keep its shape.
6. Roll the roulades briefly in flour so they are lightly coated. Shake off any excess flour.
7. Fry the roulades in hot oil in a casserole dish, browning them on all sides.
8. Stir the tomato paste and paprika powder into the fat.
9. Deglaze the pan with the port wine. Then add the broth. While doing this, scrape up the browned bits (fond) from the bottom of the pot.
10. Peel the carrots and dice them finely.
11. Peel the shallots and slice them thinly.
12. Wash the celery. Remove the tough fibers (clean) and dice it finely.
13. Peel the garlic cloves and chop them finely.
14. Add the vegetables (carrots, shallots, celery, garlic) to the pot with the roulades.
15. Cover the pot with a lid. Place it in the preheated oven.
16. Let the roulades cook for about 90 minutes.
17. Remove the pot from the oven. Carefully take out the roulades and set them aside.
18. Strain the sauce through a sieve to remove the vegetables and meat twine. Gently press the vegetables to release their flavors into the sauce.
19. Season the sauce to taste with salt and pepper. Return the roulades to the sauce to keep them warm.
20. Serve the roulades with the sauce. Potato dumplings or mashed potatoes go well with this dish.

Nutrition per serving

kcal: 495
Protein: 47 g · Fett/Fat: 21 g · Carbs: 16 g