Beef Rouladen

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Beef Rouladen
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation

Ingredients

for
4
Ingredients
4
Beef roulades (each 150 grams)
freshly ground Pepper
2
finely chopped Onions
2
finely chopped Garlic cloves
2
small red Bell peppers
2 tablespoons
finely chopped Basil leaf
1
2 tablespoons
250 milliliters
50 milliliters
Marsala semisecco
200 grams
2 teaspoons
2 tablespoons
chopped Parsley

Preparation steps

1.

Rinse meat slices, pat dry and rub with salt and pepper.

2.

Place bell peppers in a hot oven at 250°C (approximately 475°F) to char skin until it blisters. Peel skin off bell peppers, cut in half, remove seeds and cut into tiny cubes.

3.

Heat 2 tablespoons of oil in a pan. Cook onion and garlic until soft. Add bell peppers and cook while stirring for about 2 minutes. Stir in egg yolks, breadcrumbs and basil.

4.

Season with salt and pepper and spread mixture on the meat slices. Roll up and secure ends with a toothpick. Heat 2 tablespoons of olive oil and sear the rolls on all sides. Deglaze pan with Marsala and pour in broth. Cover and cook in a preheated oven at 80°C (approximately 175°F) for about 1 1/2-2 hours. Season the sauce with salt and pepper.

5.

Meanwhile, cook tagliatelle in plenty of boiling salted water until al dente. Drain. Melt butter and toss noodles in it.

6.

Cut meat rolls into slices and serve with hot pasta. Drizzle with the sauce and serve sprinkled with some parsley.