Braised Beef Roulades

Ingredients

• 640 g beef roulade (4 slices)
• Salt
• Pepper (freshly 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 red wine
• 400 ml meat broth
• 2 carrots
• 3 shallots
• 2 tbsp capers

Instructions

1. 1.

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

2. 2.

   Pat the beef slightly flat, lightly salt and pepper, then spread mustard on it. Slice 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 red wine, then add broth while scraping up the browned bits. Peel and dice carrots; peel and slice shallots. Add both to the pot. Place in preheated oven and braise for 60-70 minutes, turning the roulades occasionally. Finally add capers and season sauce with salt and pepper. Remove twine before serving.