Beef Rouladen with Vegetable Filling

Ingredients

• 6 beef rouladen (about 160 g each)
• Salt
• pepper (ground)
• 2 pickled cucumbers
• 4 tbsp medium-hot mustard
• 1 tsp Honey
• 0.5 red bell pepper
• 1 Shallot
• 3 tbsp tomato paste
• 50 g sheep cheese (9% fat)
• 2 Spring Onions
• 2 tbsp chives
• 1 tbsp sour cream (15 g)
• 4 tbsp rapeseed oil (40 g)
• 500 ml meat broth
• 1 Tbsp starch

Instructions

1. 1.

   Wash the rouladen, pat dry, lay out and season with salt and pepper. For the first variation cut pickles lengthwise into quarters. Set aside two quarters, dice the rest small. Mix mustard and honey and brush two rouladen with it. Place pickle quarters at one end, sprinkle diced pickles on top, fold in sides and roll up. Finally secure with toothpicks.

2. 2.

   For the second filling wash, trim and dice the bell pepper. Peel and dice the shallot as well. Combine both with 2 tbsp tomato paste and crumbled sheep cheese. Spread on two rouladen again and finish as before.

3. 3.

   Wash, trim and slice spring onions into thin rings. Mix with chives. Brush remaining rouladen lightly with sour cream and sprinkle with the onion mixture. Roll up and secure.

4. 4.

   Heat oil in a large pot. Sear the rouladen over high heat until browned all around. Add 1 tbsp tomato paste, roast briefly, then deglaze with 100 ml broth. Pour in the rest of the broth and simmer covered over medium heat for about 1.5 hours. Add more broth if needed.

5. 5.

   Remove rouladen. Thicken sauce with a little starch mixed in cold water, season with salt and pepper. Slice rouladen into rounds and arrange slices from each variation on plates. Serve with sauce.