Stuffed Beef Roulade

Ingredients

• 640 g beef roulade (4 slices)
• 2 tbsp sharp mustard
• 1 Red Onion
• 2 pickles
• 2 carrots
• 2 shallots
• 1 stalk Celery
• 1 stalk leek
• Salt
• pepper (ground)
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 150 ml red wine
• 400 ml meat broth
• 1 bay leaf
• 4 juniper berries (crushed)
• 1 tsp peppercorns
• a pinch of pepper

Instructions

1. 1.

   Spread the beef slices on a board and brush with mustard. Peel, finely dice the onion and scatter over the roulades. Slice the pickles and distribute on the meat.

2. 2.

   Roll the meat tightly together, folding in the sides as you go.

3. 3.

   Secure with cooking twine.

4. 4.

   Peel and cube the carrots. Peel and slice the shallots. Wash, trim and cube the celery. Wash, trim and cut the leek into small pieces.

5. 5.

   Season the roulades with salt and pepper and brown them on all sides in hot oil in a braising pot. Remove and set aside. In the same pot sauté the carrots, shallots, and celery until browned. Add the leek and stir in the tomato paste. Deglaze with wine and reduce almost completely. Add some broth and place the roulades back into the pot.

6. 6.

   Cover and simmer gently for about 2 hours, turning occasionally so they stay partially submerged in sauce and adding broth as needed. About 30 minutes before finishing add the bay leaf, juniper berries, and peppercorns.

7. 7.

   Finally remove the roulades from the sauce. Strain the sauce and reduce further if desired or thicken with a little starch. Season with salt, pepper, and sugar, then return the roulades to heat until hot again.

8. 8.

   Remove the twine before serving if desired and enjoy the stuffed beef roulade.