Beef BrothBeef Roulades Beef Stew

Beef Roulades

500 g / 1 lb
30 g / 1 oz
3 tsp

30 g / 1 oz
30 g / 1 oz
30 g / 1 oz
30 g / 1 oz

125 ml / 4 oz
4 tsp
200 g / 7 oz
250 g / 9 oz
10 g / 0.5 oz
pickled cucumber
pepper, salt
clarified butter
celery root
red wine
gravy thickener
spaetzle, fresh
string beans
butter, unsalted

Serves 3 - 579 cal per serving
Prep-time: 30 min. - Total-time: 120 min.

--> Stifado
Brush the roulades thin with mustard. Sprinkle with pepper and salt. Cut the bacon in stripes; dice the onion and the pickles. Put on the roulade. Roll up the roulade's and secure with small spits. Sear the roulade's in 20g / 2/3 oz shortening or oil. Set aside and keep warm. Save the juices. Cut the vegetables and stew them with the remaining shortening. Put the roulades on top of the vegetables. Add the red wine and saved juices. Bring to a boil and let cook until fluid has reduced a little bit. Cover and reduce heat to medium-low. Now let the roulade's simmer (don't boil!) for about 1 1/2 hours. Remove the roulades and puree the vegetables with a hand blender. If necessary add some water and thicken the sauce with a slurry made from water and starch flour. Serve with green beans and noodles.

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