Beef Roulades with Zucchini Filling
Rinse beef, pat dry and season with salt and pepper. Peel and chop finely the onion and garlic. Finely chop the parsley and rosemary leaves. Mix ground beef with onion, garlic, mustard and herbs. Season with salt and pepper. Spread evenly on the meat.
Rinse zucchini, cut off ends and cut into sticks. Place on the meat, roll up and secure with toothpicks. Heat oil in a skillet and cook roulades until browned on all sides. Pour in the red wine and cook over low heat for 1 1/2 hours. Remove roulades. Puree sauce and stir in creme fraiche. Serve with the roulades.