Braised Beef Rouladen with Feta and Bell Pepper

Ingredients

• 4 beef rouladen 160 g (from top sirloin)
• 2 red bell peppers
• 1 yellow bell pepper
• 80 g feta cheese
• 5 sprigs thyme
• 2 sprigs Basil
• 4 onions
• pepper (black)
• 3 tbsp olive oil
• 2 tbsp Tomato paste
• 1 tbsp flour type 405
• 400 ml robust red wine
• 600 ml roasting stock

Instructions

1. 1.

   Wash the peppers, halve them, remove seeds and white membranes, cut halves into wide strips. Cut feta into four finger‑thick sticks. Wash herbs, shake dry, pluck leaves. Peel onions, halve and slice thinly.

2. 2.

   Lay rouladen on a work surface, lightly pound, season with salt and pepper. On the lower third of each, lay bell pepper strips side by side, add one feta stick and herbs. Fold sides in and roll up. Tie with kitchen twine, season again. Heat about 2 tbsp olive oil in a pot, brown rouladen all over, then remove. Add remaining oil and onions to pot, cook until golden yellow. Stir in tomato paste, roast 1‑2 min at medium heat. Dust with flour, brown lightly. Deglaze with a splash of red wine, stir and reduce, adding more liquid as needed until thick, lump‑free sauce forms. Pour in the rest of wine and stock, add rouladen, bring to boil. Cover and cook on medium rack in preheated oven at 100 °C for about 3.5 hours. Remove rouladen from sauce, reduce sauce slightly, season with salt and pepper. Untie twine, slice rouladen diagonally, serve hot with band noodles and sauce. Garnish with herbs if desired.