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🍝 Juicy Beef Roulades with Egg Noodles and Red Wine Sauce

612 kcal · 30 min · 4 servings

Ingredients

• 600 g Beef Roulade (4 Beef Roulades)
• Salt
• Pepper (freshly ground)
• Olive oil (extra virgin)
• 2 tbsp Parsley (finely chopped)
• 0.5 bulb Fennel (very finely chopped)
• 4 Orange segments (finely chopped)
• 1 Carrot
• 50 g Celery (1 piece)
• 1 Onion
• 1 tbsp Tomato paste
• 0.25 l Red wine
• 0.13 l Meat stock
• Butter
• 300 g Ribbon noodles

Instructions

1. 1. Rinse the meat slices under cold water and then pat them completely dry with a kitchen towel.
2. 2. Gently flatten the meat slices using a meat mallet or the back of a sharp knife to make them wider.
3. 3. Brush one side of the meat slices thinly with a little oil.
4. 4. Season the meat on the oiled side generously with salt and freshly ground pepper.
5. 5. Evenly distribute chopped fennel, fresh parsley, and fine orange peel or pieces over the meat.
6. 6. Roll the meat tightly and closely starting from the narrower side.
7. 7. Secure the end of the roulade with a toothpick to prevent it from opening.
8. 8. If necessary, also secure the open sides with additional toothpicks so that the filling does not fall out during frying.
9. 9. Peel the carrots, celery, and onions.
10. 10. Cut the peeled vegetables into very fine, small cubes.
11. 11. Heat 3 tablespoons of oil in a large casserole pot.
12. 12. Fry the roulades on all sides until they have a brown crust.
13. 13. Add the diced vegetables to the pot and fry them briefly along with the meat.
14. 14. Stir the tomato paste into the vegetables and let it toast briefly.
15. 15. Deglaze the pan juices with wine and meat stock.
16. 16. Scrape the browned bits from the bottom of the pot loose with a wooden spoon.
17. 17. Let the roulades simmer on low heat with the lid closed for about 45 minutes.
18. 18. Turn the roulades occasionally during cooking to ensure even cooking.
19. 19. Remove the finished roulades from the pot and place them in a warm spot.
20. 20. Strain the sauce through a fine sieve to remove the vegetables and spices.
21. 21. Stir 1 teaspoon of cold butter into the warm sauce until it shines.
22. 22. Finally, season the sauce to taste with salt and pepper.
23. 23. Cook the egg noodles in plenty of salted water until al dente (firm to the bite).

Nutrition per serving

• kcal: 612
• Protein: 42 g · Fett/Fat: 18 g · Carbs: 60 g