Roulades in burgundy sauce

For 5 people
  • 4 stem (s) parsley, 2 onions
  • 6 Beef roulades (approx. 180 g each)
  • Salt, black pepper
  • 6 TL medium hot mustard
  • 6 thin slices of Black Forest ham
  • 125 g (212 ml) fresh or 1 glass of chanterelles
  • 2-3 EL clarified butter
  • 1 EL Tomato paste
  • 200 ml Pinot Noir or other red wine
  • 100-150 g whipped cream
  • 1-2 EL flour
  • some lettuce leaves, cherry tomatoes and parsley
  • 6 Roulade pin ln or yarn
105 minutes
light
1.
Wash the parsley, pick off the leaves. Peel the onions, slice one into fine rings, finely dice one. Pat the roulades dry, season with salt and pepper. Brush with 1 teaspoon of mustard each. Ham, parsley andSpread onion rings on top. Roll up and pin in place
2.
Clean the mushrooms, rinse if necessary (drain the mushrooms well from the jar). Heat 1 tbsp clarified butter in the roaster. Fry the onion cubes and mushrooms in it. Season and remove
3.
Heat 1-2 tbsp clarified butter in the frying fat. Fry the roulades vigorously on all sides. Sweat tomato paste with. Deglaze with wine and 1/4 l water. Bring to the boil and stew covered for approx. 1 1/4 hours. Stir in 1/4 l water and cream in between
4.
Mix flour and 3 tbsp water until smooth. Stir in the sauce and simmer briefly. Add mushroom mixture, season again to taste. Arrange and garnish everything. In addition: Tagliatelle
5.
EXTRA TIP
6.
Roulades can also be topped, rolled up and raw freeze. Later fry without defrosting
1 person approx:
  • 350 kcal
  • 1470 kJ
  • 42 g protein
  • 16 g fat
  • 2 g carbohydrates

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