Beef and Pepper Roulades
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Beef roulade (thin pieces of steak each weighing 150 g)
- salt
- peppers
- 3 Tbsps Oil
- 1 Tbsp Mustard
- 4 slices thinly sliced, fatty Bacon
- 1 small, red Bell pepper
- 1 onion
- ½ cup Red wine
- 1 cup meat Broth
- In addition
- 2 Bacon (per person, fried until crisp)
Preparation
Kitchen utensils
1 Skillet, 1 Baking sheet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Slotted spatula, 1 Salad spinner, 1 Aluminum foil
Preparation steps
1.
Wash, dry, quarter and core the bell pepper. Put the bell pepper quarters under a hot broiler until the skin bubbles, then put into a freezer bag, seal and let rest for 10 minutes. Then take out and pull off the skin.
2.
Peel and slice the onion. Heat 1 tablespoon oil in a nonstick skillet and saute the onion until translucent.
3.
Wash and dry the meat and season with salt and pepper. Spread mustard on one side of each slice of meat. Then put a slice of bacon, a quarter of bell pepper and a little of the onion on each slice. Roll up from the narrow side and secure the end with a toothpick.
4.
Heat the oil in a stewpot and saute the roulades on all sides over a fairly high heat. Add the wine and broth, cover and braise over a low heat for about 45 minutes. Take the roulades out of the pot and keep warm. Boil the sauce to reduce it slightly.
5.
Slice the roulades and serve on plates with crisp fried bacon.
