Recipe (english)

Beef roulades with rosemary potatoes

Beef roulades with rosemary potatoes

Beef roulades with rosemary potatoes are served Mediterranean style with a spicy tomato sauce. The rosemary potatoes are baked in the oven while the beef roulades stew. Season the roulades with pepper and salt and cover each with 2 thin strips of bacon. Peel the carrots, cut them into coarse sticks and place two carrots each on the narrow end of the roulades. Cut the remaining carrot sticks into small cubes and set aside. Clean the spring onions, cut them to the length of the carrot sticks and add two spring onions each to the carrots. Cut the remaining spring onions into rings and set aside. Wrap the beef roulades tightly towards the thick end and add the skewers with the roulades. Clean the shrubs celery, leek and garlic and cut thin slices. In a casserole dish or a large square pan, heat 1 tablespoon of olive oil and fry the roulades vigorously all around until they begin to brown, as shown in the picture above. Remove the roulades from the olive oil and place on a plate. Fry the chopped vegetables in olive oil, deglaze with red wine and add the canned tomatoes (approx. 400 g) with juice. Bring the tomato sauce to the boil once. Add the beef roulades with gravy, cover with a lid, reduce the temperature and slowly stew the beef roulades for about 90 minutes. Wash triplets of potatoes thoroughly, halve and blanch in boiling water for approx. 3 minutes. Rinse potatoes with cold water and dry on kitchen paper. Season 1 tablespoon olive oil with pepper, salt and rosemary needles and mix in the potatoes. Preheat the oven to 200°. Place the rosemary potatoes on a baking tray and bake for about 25 minutes until golden brown. Arrange beef roulades with rosemary potatoes on preheated plates.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
522 kcal
34 g
45 g
20 g

(C)opyright by Marions Kochbuch