Braised Beef Roulades with Feta and Peppers

Arrange the beef cutlets on a work surface, gently pound flat and season with salt and pepper. On the lower third of each cutlet, place the pepper strips next to each other, then top with a cheese strip and some herbs. Roll the beef around the filling and secure with kitchen twine, then season with salt and pepper.

Pour about 2 tablespoons of olive oil into a Dutch oven, sear the rolls, then remove from the pot. Add the remaining oil to the pot and cook the onions until golden. Stir in the tomato paste and cook for another 1-2 minutes over medium heat. Sprinkle with flour and briefly cook. Deglaze the pot with some red wine and boil while stirring, adding broth gradually until a thick sauce has formed. Pour in the rest of the wine and broth, add the roulades and bring to a boil.

Cover and place on the middle rack of a preheated oven to 100°C(approximately 210°F) and cook for about 3½ hours. Remove the rolls from the sauce, simmer to reduce and season with salt and pepper. Cut the kitchen twine off of the rulades, cut diagonally into slices and serve hot with noodles and sauce and garnish with fresh herbs.