Beef Roulades in Port Sauce
Ingredients
- Ingredients
- 4 slices Beef roulade (about 160 grams or approximately 6 oz each)
- salt
- freshly ground peppers
- 1 Tbsp hot Mustard
- 8 small Pickled cucumbers
- 8 slices Smoked bacon
- 1 Tbsp Pastry flour
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 1 Tbsp sweet ground paprika
- 200 milliliters dry Port wine
- 400 milliliters Beef broth
- 2 carrots
- 2 shallots
- 1 stalk Celery
- 1 stalk Leeks
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
Pound the beef flat, season with salt and pepper and brush with mustard. Cut the cucumber into sticks. Arrange two slices of bacon and a few cucumber pieces on the meat. Roll the meat tightly and tie with kitchen string. Dust with flour and sear in a casserole with hot oil until brown on all sides. Stir in the tomato paste and paprika. Deglaze with port wine and pour in the broth. Peel the carrots and dice finely. Peel the shallot and cut into slices. Rinse and trim the celery and leek and chop into small pieces. Add all the vegetables to the pot with the meat and cook for about 1 1/2 hours in the preheated oven, turning the roulades occasionally. Finally, season with salt and pepper. To serve, remove the kitchen string from the roulades, arrange on plates and drizzle with sauce.
