Beef Roulades in Port Sauce

Ingredients

• 640 g beef roulade (4 slices)
• Salt
• pepper (ground)
• 1 tbsp sharp mustard
• 8 small pickles
• 8 slices smoked ham
• 1 tbsp flour
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 1 tbsp sweet paprika powder
• 200 ml dry port wine
• 400 ml meat broth
• 2 carrots
• 2 shallots
• 1 stalk Celery
• 1 stalk leek

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with fan and top heat.

2. 2.

   Lightly pound the beef, season with salt and pepper, and spread mustard on it. Cut pickles into sticks. Place two slices of ham and a few pickle sticks on each piece of meat. Roll tightly and tie with kitchen twine. Dust with flour and brown in hot oil in a braising pot. Stir in tomato paste and paprika powder.

3. 3.

   Deglaze with port wine, then add broth while scraping up the browned bits. Peel and dice carrots, slice shallots, dice celery, and cut leek into small pieces. Add all vegetables to the meat and braise in the preheated oven for about 1½ hours, turning occasionally. Season the sauce with salt and pepper at the end. Remove the twine before serving.