Young Beef Wraps
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps butter
- 2 onions (diced)
- 2 garlic cloves (diced)
- 2 cups Mixed Mushrooms (e. g. porcini mushrooms, oyster mushrooms, button mushrooms, sliced)
- 4 sprigs thyme (finely chopped)
- 1 sprig rosemary (finely chopped)
- 4 Veal roulades (170 g each)
- 1 cup cream cheese
- lemon juice
- 8 rashers Bacon
- 2 ½ Tbsps clarified butter
- 1 carrot (diced)
- ¼ stick Celery (diced)
- 1 Leek (roughly chopped)
- 1 tsp tomato puree
- ⅞ cup dry Red wine
- 1 ⅔ cups Veal stock
- 4 Tbsps Redcurrant Jam
- 1 Tbsp flour
- 1 Tbsp butter
Product recommendation
Flour-butter: flour and butter mixed together at a ratio of 1:1
Preparation steps
1.
Heat the butter in a pan and fry the onions and garlic. Add the mushrooms and herbs and season with salt and ground black pepper. Remove from the heat and leave to cool.
2.
Unroll the roulade and mix the cream cheese in with the mushroom mixture. Season with salt, ground black pepper and a dash of lemon juice. Spread the mixture onto the roulade and roll up again.
3.
Wrap each roulade in a rasher of bacon and fix with toothpicks. Heat the clarified butter in a pan and fry the roulade on all sides on a high heat.
4.
Remove the meat from the pan and add the vegetables. Stir in the tomato puree, allow to gain some colour and then deglaze with the wine. Add the stock, season with salt and ground black pepper and stir in the jam. Place the meat back in the pan and braise with a lid on for 60-90 minutes.
5.
Remove the meat and keep it warm. Puree the sauce in a new pot and bring to the boil. If necessary add some flour-butter (see Hints below) and season to taste. Arrange the roulade on plate with a side salad and pour the sauce over the top.
