Classic Beef Rouladen

Ingredients

• 200 g white bread (stale)
• 80 ml hot milk
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Vegetable oil
• 1 red bell pepper
• 2 tbsp freshly chopped herbs (e.g., thyme and parsley)
• 1 egg
• Salt
• Pepper (freshly ground)
• 640 g beef roulade (8 slices)
• 1 tbsp sharp mustard
• 1 tbsp flour
• 2 tbsp Vegetable oil
• 150 ml red wine
• 400 ml meat broth
• 2 carrots
• 2 shallots
• 1 stalk Celery
• 1 stalk leek
• 1 sprig rosemary

Instructions

1. 1.

   Preheat the oven to 160°C with fan and top heat.

2. 2.

   Remove crust from the white bread and dice it. Pour hot milk over it and let sit for about 10 minutes. Peel and finely dice the shallot and garlic. Sauté together in hot oil, then add to the bread. Wash, halve, trim, and dice the bell pepper. Mix with herbs and egg, season with salt and pepper; the mixture should be well-formed.

3. 3.

   If needed, lightly pound the beef slices, season with salt and pepper, and spread mustard on them. Spread the filling over each slice, roll tightly while folding in the sides, and secure with toothpicks. Dust with flour and brown all sides in hot oil in a braising pot. Deglaze with red wine, add broth, scraping up browned bits. Dice carrots, slice shallots, dice celery, chop leek. Add all vegetables and rosemary to the meat and braise in the preheated oven for about 1½ hours, turning the roulades occasionally.

4. 4.

   Finally remove the roulades from the sauce, strain the sauce, reduce if desired, season with salt and pepper, and serve with the roulades.