Moroccan-Style Beef Rouladen

Ingredients

• 1 yellow bell pepper
• 30 g Raisins
• 40 g shelled almonds
• 2 tbsp Tomato paste
• 1.5 tsp harissa
• 800 g large thin beef slices (4 large thin beef slices)
• Salt
• 3 onions
• 2 Garlic cloves
• 2 tbsp oil
• 2 tbsp flour
• 425 g canned tomatoes
• 225 ml dry sherry
• black pepper

Instructions

1. 1.

   Quarter the bell pepper, remove seeds, wash and cut into fine strips.

2. 2.

   Chop raisins and almonds separately.

3. 3.

   Mix tomato paste and harissa into a smooth paste.

4. 4.

   Place beef slices on a work surface, lightly salt them and spread the tomato-harissa paste over each slice.

5. 5.

   Distribute raisins and almonds on top. Lay the paprika strips across the rouladen diagonally.

6. 6.

   Roll the rouladen tightly and secure with toothpicks.

7. 7.

   Peel and finely chop onions and garlic.

8. 8.

   Heat oil in a deep pan or pot. Dredge the rouladen in flour, shake off excess, then brown them all around in hot oil; remove from pan.

9. 9.

   Add onions and garlic to the pan and sauté for 1 minute.

10. 10.

    Return the rouladen to the pan. Add canned tomatoes and sherry, bring to a boil.

11. 11.

    Cover and simmer over medium heat for 70-80 minutes, turning the rouladen occasionally.

12. 12.

    At the end of cooking, remove the rouladen and season the sauce with salt and pepper. Serve with couscous.