← All recipes

🍽️ Juicy Beef Roulades with Mushroom and Bread Crumb Filling

472 kcal · 30 min · 4 servings

Ingredients

• 4 slices beef roulade (180 g each)
• 2 stale rolls
• 300 g fresh porcini mushrooms
• 1 egg
• 4 tbsp heavy cream
• 4 tbsp freshly grated Parmesan
• pepper (from the mill)
• salt
• butter
• 125 ml robust red wine
• 125 ml meat stock
• 1 tbsp mustard seeds

Instructions

1. 1. Clean the porcini mushrooms and cut them into small cubes.
2. 2. Remove the crust from the bread rolls and tear the soft inside into small pieces.
3. 3. Whisk the egg with the cream in a bowl.
4. 4. Add the bread pieces to the egg-cream mixture and let them soak until soft.
5. 5. Fold the grated Parmesan into the soft bread mixture.
6. 6. Season the filling with salt and plenty of black pepper.
7. 7. Lay the beef roulades flat and smooth on your work surface.
8. 8. Take the bread filling with moist hands and spread it evenly over the roulade.
9. 9. Distribute the chopped porcini mushrooms over the filling.
10. 10. Season the mushrooms with salt and pepper as well.
11. 11. Roll the roulade up tightly.
12. 12. Secure the roll with wooden skewers to keep it closed.
13. 13. Dust both sides of the roulades lightly with flour.
14. 14. Heat one tablespoon of butter in a high-sided pan.
15. 15. Fry the roulades until golden brown on all sides, turning them as you go.
16. 16. Salt the roulades while they are frying.
17. 17. Deglaze the roulades with wine.
18. 18. Let the wine reduce by about half.
19. 19. Add the mustard seeds and the meat stock (fond) to the pan.
20. 20. Cover the pan and simmer the roulades on low heat for 20 minutes.
21. 21. Remove the finished roulades from the pan and keep them warm.
22. 22. Let the cooking sauce in the pan boil vigorously one more time.
23. 23. Finally, adjust the seasoning of the sauce.
24. 24. Serve the sauce together with the roulades.

Nutrition per serving

• kcal: 472
• Protein: 53 g · Fett/Fat: 20 g · Carbs: 16 g