Rolls are a great dish for the whole family and for the weekend, a special treat. Whether in summer or winter, rolls always taste and with great quality meat - it’s delicious. For rolls you usually use upper / lower shell of beef, and freshly cut right before cooking.
This is ideal and can be prepared with many seasonal vegetables for a crowd-pleaser!
Serves 4 people | Difficulty: Hard
Ingredients:
8 slices of topside / bottom shell of beef
500g of green beans
olive oil
50g of butter
500g of potatoes
50 ml beef broth
1 onion
nutmeg
pepper
Fleur de Sel
Mustard medium-hot
8 small gherkins
8 slices bacon
clarified butter
1 bunch of soup vegetables
300ml meat broth
Method
For the green beans:
Wash, clean and cut off the ends of the beans. Cook beans in salted water for 12 minutes.
Now heat a pan with butter, place the beans in the pan, seasoning with a little salt and pepper. Toss for 5 minutes.
For the mashed potatoes:
Peel the potatoes into quarters and cook. Drain the cooked potatoes and mash with a slotted spoon.
Give some broth and olive oil and stir in the onions, season with a little lemon juice, salt and pepper and a dash of nutmeg.
For the Beef Rolls:
Open, wash and dry the beef with kitchen paper. Cut the onions into half and cucumber into strips.
Brush the rolls spread thinly with mustard, and add salt and pepper.
Evenly distribute each roulade with 1/2 onion, 1 1/2 slice of bacon and 1/2 cucumber.
Now turn the two long sides, then roll and tie up with the kitchen string.
In a pan heat the ghee, fry the rolls, remove and transfer to a slow cooker.
Cut celery, leek and carrots into small pieces and fry in a pan. Pour some red wine, and reduce.
Once the vegetables are dry then fry again, again pour a layer, stir briefly and continue to reduce.
Let the pot simmer in the oven for 1 1/2 hours at about 170°C
Do not forget to add some liquid every now and then.
Tip: Use the dark sauce from the pan and drizzle over the roulades. A good beer will match this dish perfectly, or if you prefer, a strong red wine.
