Stuffed giant beef roulade
Stuffed beef roulade (for about 8 people)
Ingredients:
4 large beef roulades (750 g approx.)
Filling:
3 tablespoons mustard (Dijon mustard)
Salt pepper
800 g leek, blanched and drain well
125 g bacon slices
1 slice of toasted bread
175 g of sausage meat
1 egg
2 tablespoons of parsley, chopped
2 teaspoons of green, pickled pepper
125 g mushrooms, finely diced
kitchen string
Oil for frying
For the sauce:
1/2 l red wine
150 g creme fraiche
about 1 tablespoon tomato paste
Salt, pepper, sugar
Preparation:
Put the beef roulades next to each other so that the broad sides are stacked on top of each other to form a large meat plate. Thinly coat the meat with mustard, season with salt and pepper. Lay the leek next to each other on the meat plate and then put the bacon slices on top.
Soak the toast in water, squeeze well and season to taste with the sausage, egg, parsley and green pepper. Spread the mixture on the bacon and spread the mushrooms over it. Roll up the meat plate and wrap it with kitchen yarn.
Heat oil in a roasting pan. Roast the roulade from all sides, add the red wine, add the tomato puree and cover with the lid, place in the oven. When the cooking time is over, remove the roulade from the pot, remove the yarn and keep warm. Strain the broth through a sieve, add creme fraiche and season to taste.
You can also add a few small pieces of onion and carrot to the sauce and puree after cooking.
Baking time: 175-200 ° C top / bottom heat.
60 minutes plus re-heating (with the oven switched off approx. 10-15 minutes)
Middle rail
