Hearty Beef Roulades with Seasonal Oven Vegetables

Hearty Beef Roulades with Seasonal Oven Vegetables

Main course

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Cook Time

3 h

Servings

4

Difficulty

Medium

Prep Time

60 Min

Description

These beef roulades are a feast for the palate! The tender beef, filled with spicy mustard, crunchy gherkins and hearty ham, harmonises perfectly with the sweetish oven vegetables. I especially like to make this dish in autumn, when Brussels sprouts and parsnips are in season. The preparation takes a little time, but the result is worth every minute. Served with Spätzle, it is an ideal dish for a festive family meal or a cosy Sunday.

Ingredients (19 ingredients)

  • 4 piece pickled gherkins
  • 4 piece beef roulades
  • 70 g coarse mustard
  • to taste Salt
  • to taste Pepper
  • 4 slice Parma ham
  • 1 piece Onion
  • 2 tbsp Rapeseed oil
  • 1 tbsp Tomato paste
  • 200 ml red grape juice
  • 800 ml Beef stock
  • 400 g Brussels sprouts (fresh)
  • 3 piece Parsnips
  • 4 piece Shallots
  • 4 tbsp Olive oil
  • 1 tbsp Honey
  • 0.5 Bd. Rosemary
  • 500 g Spätzle (chilled section)
  • 2 tbsp Cornstarch

Preparation (14 steps)

1

Prepare gherkins

Cut 4 pickled gherkins into small pieces and set aside.

2

Prepare roulades

Flatten 4 beef roulades (à 200 g) thinly, spread thinly with 70 g of coarse mustard on one side, season lightly with salt and pepper, cover with 1 slice of ham each and the cut gherkins, roll up tightly and secure.

3

Chop onions

Thermomix® Setting
3 sec/Speed 5

Peel and quarter 1 onion and place in the mixing bowl. Chop for 3 sec/speed 5.

3
4

Sauté onions

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 2 tbsp rapeseed oil to the onions in the mixing bowl and sauté for 3 min/120°C/speed 1.

180
5

Roast tomato paste

Thermomix® Setting
1 min/248°F/Speed 1 120

Add 1 tbsp tomato paste and sauté for 1 min/120°C/speed 1.

60
6

Deglaze and cook roulades

Thermomix® Setting
90 min/212°F/Speed 1/Linkslauf 100 Reverse

Deglaze with 200 ml red grape juice and 400 ml beef stock. Add the prepared roulades to the mixing bowl. Close the lid and cook for 90 min/100°C/speed 1/reverse. The roulades should be covered with liquid to about ¾.

5400
7

Add stock

Thermomix® Setting
45 min/212°F/Speed 1/Linkslauf 100 Reverse

After 45 minutes, add the remaining stock (400 ml) and cook for another 45 min/100°C/speed 1/reverse.

2700
8

Prepare vegetables

Meanwhile, preheat the oven to 180 °C top/bottom heat. Wash and clean 400 g Brussels sprouts, cut the stalk crosswise. Peel 3 parsnips and 4 shallots and cut into sticks or quarters.

9

Blanch Brussels sprouts

Thermomix® Setting
1 min/212°F/Speed 1 100

Blanch Brussels sprouts in the mixing bowl for 1 min/100°C/speed 1, then quench in cold water and drain.

60
10

Season vegetables

Spread all the vegetables on a baking tray. Mix 4 tbsp olive oil with 1 tbsp honey, season with salt, pepper and 0.5 bunch of chopped rosemary and drizzle over the vegetables.

11

Bake oven vegetables

Bake the vegetables in the preheated oven for 20-25 minutes, turning the vegetables once after half the time.

12

Prepare sauce

Thermomix® Setting
3 min/212°F/Speed 2 100

Remove roulades from the sauce and keep warm. Stir 2 tbsp cornstarch until smooth in a little water, add to the mixing bowl and bring to the boil for 3 min/100°C/speed 2. Season sauce with salt and pepper.

180
13

Prepare Spätzle

Prepare 500 g Spätzle (chilled section) according to package instructions.

14

Serve

Serve roulades with sauce, oven vegetables and Spätzle.

Finished cooking? Great! 🎉

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Created by

Anna Wolf

Anna Wolf

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3

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Aktivität: Neu dabei
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Tags

#Meat #Hearty #Festive #Winter #Autumn

Allergens

  • Mustard
  • Sulphur dioxide and Sulphites
  • Cereals containing gluten

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