Beef Roulades with Mushroom Stuffing
Ingredients
- Ingredients
- 1 small onion
- 200 grams Chanterelle
- 2 Tbsps vegetable oil
- 4 slices Beef roulade (each about 160 grams)
- salt
- freshly ground peppers
- 1 Tbsp medium hot Mustard
- 8 slices Smoked bacon
- 1 Tbsp Pastry flour
- 500 milliliters Beef broth
- 2 fresh bay leaves
- 4 Juniper berries
- 1 tsp peppercorns
- 4 carrots (yellow and orange)
- 2 Tbsps butter
- 1 tsp sugar
- 2 Tbsps lemon juice
- 100 milliliters Whipped cream
- 1 tsp Rosehip jam
- 1 Tbsp freshly chopped parsley
- 2 Tbsps chopped Walnut
Preparation steps
Peel onion and chop finely. Clean mushrooms and chop. Heat 1 tablespoon of oil i a pan and saute onion and mushrooms for about 2-3 minutes. Remove from heat and let cool.
Rinse meat, pat dry and, if necessary, flatten with a meat pounder. Season with salt and pepper and brush with mustard. Arrange two slices of bacon and chanterelles on each cutlet. Roll up tighly and secure with toothpicks. Season with salt and pepper on the outside. Heat remaining oil in a roasting pan and brown roulades on all sides. Sprinkle with flour and add broth. Simmer, covered, for about 1.5 hours on low heat, stirring occasionally. Add more broth as needed. Add bay leaves,crushed juniper berries and peppercorns placed into a spice bag about 30 minutes before the end of cooking.
Peel carrots and slice. Heat butter in a pan and saute for a few minutes. Season with sugar, salt and pepper, add lemon juice and a little water. Simmer, covered, for about 6 minutes or unitl tender.
Remove roulades and spice bag from the pan and add cream to the sauce. Simmer briefly and season with rosehip jam, salt and pepper. Return roulades to the pan and heat through.
Arrange roulades on plates and drizzle with sauce. Place carrots next to meat and sprinkle with walnuts. Garnish with parsley and serve.
