Beef Roulades
Ingredients
- Ingredients
- 1 onion
- 1 carrot
- 2 stalks Leeks
- 2 stalks Celery
- 2 Beef roulade (about 180 grams or 6 ounces each)
- Sea salt
- peppers
- 2 tsps Mustard
- 4 thin slices Beef ham (lean)
- 10 grams Coconut oil
- 70 milliliters Red wine
- 400 milliliters Vegetable broth
- 1 bay leaf
- 1 Tbsp butter
- 6 Tbsps Whipped cream
- 1 tsp ground paprika
Preparation steps
Peel the onion, cut in half and cut 1/2 into strips and dice the other 1/2. Peel the carrot, quarter and cut into sticks. Cut the leek in half lengthwise, rinse thoroughly and cut into narrow strips. Rinse and trim the celery and chop. Season the meat with peppercorns and sea salt and spread thinly with mustard. Place 2 slices of ham on each and spread the onion strips on top. Roll up and secure with wooden skewers.
Heat the coconut oil in a pan. Fry the roulades briefly on all sides, then add the onion and carrot and cook together. Pour in the red wine, 3/4 of the broth and the bay leaf. Cover and simmer for 1 1/2 hour. Shortly before the end of cooking, melt the butter and sauté the leeks and celery in it while stirring. Season with salt and pepper. Pour in the remaining broth, cover and cook over low heat for 12-15 minutes.
Place the meat on an ovenproof plate and keep warm in the oven at 120°C (approximately 250°F). Remove the bay leaf. Puree the sauce and season with salt if needed. Stir in 2 tablespoons of cream and bring to a boil. Place the roulades back in the pan. Stir the rest of the cream into the vegetables stir and season with paprika. Arrange the roulades and vegetables on plates and serve immediately.
