Beef Rolls with Green Beans
- 10 grams dried Porcini mushroom
- 200 grams thin Beans
- 50 grams Blue cheese
- 4 tsps Horseradish cream
- 2 onions
- 4 Beef roulade (each about 150-160 grams)
- white freshly ground pepper
- 60 grams Bacon (Thinly sliced)
- 4 stems Savory (or substitute 2 teaspoons dried)
- 2 Tbsps vegetable oil
- 100 milliliters Whipped cream
- 1 Tbsp cornstarch
- Roulade skewer (or toothpicks)
Soak porcini in 500 ml (approximately 2 cups) lukewarm water. Rinse green beans, trim and cook for 5 minutes in salted water. Then drain well.
Crush blue cheese with a fork and mix in the horseradish. Peel the onions and cut into wedges. Season beef with salt and pepper. Top beef with cheese mixture and lay bacon strips on top.
Rinse savory and shake dry. Arrange green beans (possibly cutting shorter, if needed) and onion wedges across the beef. Top with the savory. Roll tightly and secure with roulade pins or toothpicks.
Heat oil in a Dutch oven. Fry rolls over high heat on all sides over high heat. Deglaze pan drippings with mushroom soaking water. Cover and simmer for 90-105 minutes.
Whisk cream with cornstarch and stir into the gravy. Bring to a boil. Season sauce with salt and pepper.
Serve with boiled potatoes and a green salad, if desired.