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Main courses
Mum’s
Beef Roulades
Servings: 4
Preparation time: 2.5 hours
Di culty: medium to di cult
Ingredients:
Roulades & fi lling:
• 4 slices beef roulades
(about 180 g)
• 150 g onions
• 20 g butter
• 20 g hazelnuts
• 80 g carrots
• 80 g celery
• 80 g cornichons
• Salt
• Pepper
• 4 tsp. Medium hot
mustard
• 8 slices of streaky
bacon
Sauce:
• 200 g onions
• 120 g carrots
• 140 g celery
• 6 tbsp. Olive oil
• 1 can of tomato puree
• 200 mL red wine
• 200 mL beef stock
• 5 stems thyme
• 2 bay leaves
• 1 tbsp. Cornstarch
Preparation:
First weigh all ingredients. For the fi lling, fi nely
dice the onions and simmer with the butter
in the ThermoBlend Elite at 80°C for approx.
3-5 minutes, then allow to cool. Grind the
hazelnuts in the ThermoBlend Elite and mix
with the onions. Peel carrots and celery and
cut them and the cornichons into thin, about
3 cm long strips. Season the beef roulades
slices with salt and pepper. Coat each roulade
with 1 tsp. of mustard and cover with 2 slices
of bacon. Evenly coat them with the onion-
hazelnut mixture. Place carrots and celery
sticks on the lower part of the slices. Slightly
fold the meat edges over the fi lling, roll up the
meat slices from the bottom, tie them or hold
them in place with metal needles. Finely chop
the onions for the sauce. Peel carrots and
celery and chop fi nely. Heat oil in a roasting
pan. Sauté the roulades in it for 2-3 minutes,
lightly season them with salt and pepper
and remove them again. Add remaining oil to
the roasting pan, fry the onions, carrots and
celery for 8-10 minutes. Add the tomato paste
and red wine and boil down to thicken. Add
beef stock and water and let it stew, covered
in a preheated oven on the second rack at
160°C for about 2 hours, occasionally turn
the roulades. Add thyme and bay leaves 20
minutes before the end of the cooking time.
Take the roulades out of the stock, cover them
with aluminum foil and keep them in the oven
at 80°C. Strain the sauce through a fi ne sieve
into the jug of the ThermoBlend Elite and let it
cook at 100°C. Then bind it with the cornstarch
stirred into a little bit of water and let it simmer
for 2-3 minutes at 60°C. Serve the roulades
with gravy and mashed potatoes.
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