Rouladen with Bread Filling

Ingredients

• 4 slices of beef roulade (180 g each)
• 2 stale rolls
• 300 g fresh chanterelle mushrooms
• 1 egg
• 4 tbsp heavy cream
• 4 tbsp freshly grated Parmesan
• Pepper (freshly ground)
• Salt
• butter
• 125 ml robust red wine
• 125 ml meat stock
• 1 tbsp mustard seeds

Instructions

1. 1.

   Clean the chanterelles and cut them into small pieces. Remove the cores from the rolls and tear them into small bits. Whisk the egg with the cream and soak the bread pieces in it. When the bread mixture is soft, fold in the Parmesan and season with salt and plenty of pepper.

2. 2.

   Lay the beef roulades flat on a work surface and spread the bread mixture over them with damp hands. Place the chanterelles on top. Season with salt and pepper. Roll up and secure with kitchen twine or toothpicks.

3. 3.

   Lightly dust the roulades with flour. Heat 1 tbsp butter in a tall skillet and brown the roulades, turning occasionally, until golden brown. Add salt and pour in the wine, letting it reduce by about half. Add the mustard seeds and stock, cover, and simmer over low heat for 20 minutes.

4. 4.

   Remove the roulades from the pan and keep warm. Reduce the sauce further if needed, taste, and serve with the roulades.