Beef roulade stuffed with spinach and red wine sauce

Ingredients

• 400 g spinach leaves
• Salt
• 2 onions
• 1 Garlic clove
• 3 Tbsp plant oil
• 2 tbsp sharp mustard
• Salt
• Pepper (freshly ground)
• 4 beef roulades (about 150 g each)
• 200 ml red wine
• 250 ml meat broth
• 600 g small new potatoes
• 400 g princess beans
• 1 stalk bean bouquet garni
• 20 g cold butter

Instructions

1. 1.

   Wash, trim and briefly blanch the spinach in boiling salted water. Drain, shock with cold water and squeeze out excess moisture. Peel the onions and garlic; finely dice the onions and sauté half of them in 1 tbsp oil. Add the pressed garlic, cook briefly, then remove from heat.

2. 2.

   Coarsely chop the spinach, mix with the onion mixture, season with salt and pepper.

3. 3.

   Wash the meat, pat dry, spread mustard on it, season with salt and pepper, lay a portion of spinach on each piece, fold in the long sides and roll into roulades. Secure with toothpicks. Heat remaining oil in a braising pot and sear the roulades on all sides. Add the remaining onions briefly, pour in wine and broth, cover and simmer gently for about 60 minutes.

4. 4.

   Cook the potatoes in salted water for about 25 minutes until tender. Steam the beans with bouquet garni for about 15 minutes. Remove the roulades, strain the sauce through a fine sieve, reduce if desired, turn off heat, stir in cold butter pieces (thicken with a roux if preferred) and taste.

5. 5.

   Plate the roulades with sauce and vegetables on plates, halving the potatoes, and serve.