Spicy Beef Roulade in Red Wine Sauce

Peel onion, rinse carrot, celery and parsley root, clean and roughly dice. Chop the pickled tomatoes. Remove skin from shallots and garlic, chop and sauté in a frying pan with 1 tbsp olive oil. Chop rosemary finely and stir in.

Plate the meat slices as thinly as possible between a freezer bag, season with pepper and spread a thin layer of mustard on one side. Add green bacon, Parma ham and the sautéed shallots on top. Roll up tightly, season with salt and pepper.

In a frying pan with clarified butter, brown the roulades on all sides, add onion, diced vegetables and dried tomatoes and sauté. Extinguish with a little red wine, boil it, then add the rest of the wine and a little clear soup, so that the bottom of the pan is covered with a centimeter of liquid. Simmer the roulades over low heat with the lid on for about 1 hour, repeatedly deglazing with a small amount of clear soup.

Remove the roulades, strain the sauce through a sieve or, if necessary, blend finely with a hand blender. Fold in a little flour butter to thicken and season to taste with salt and freshly ground pepper.

Serve with ribbon noodles, polenta or mashed potatoes.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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