Beef Roulards
Ingredients
Instructions
- Lay out the steaks and season with Salt and Pepper.
- Brush with the mustard and arrange the fillings on one end.
- The fillings are the Gherkin, Sundried Tomato, Sausage and 1/2 of the Onion all cut into strips to fit the size of the steaks.
- Roll up the Steaks neatly and secure with a cocktail stick.
- Brown the Olives in a little oil and set aside.
- I the same pan fry the Carrot, Leek and other 1/2 of the Onion, which have all been chooped quite small until nicely browned.
- Add the Tomato Paste and Paprika and keep stirring.
- Once it has become quite dry add a splash of the stock and deglaze the lovely brown bits from the bottom of the pan.
- Let the whole thing reduce until dry again and repeat the deglazing.
- This process will create the depth of the Sauce, the more time you take over it the better it becomes.
- Finally add all the Stock and return the Olives with the juices to the pan.
- Cover and simmer quietly for about 1 hour, turning the Olives every now and then.
- Once the Olives are cooked through take them out and keep warm for a moment while thickening the Sauce.
- Mix a tbs of flour with some water and stir into the Pan until the sauce thickens.
- Keep this bubbling and stir until the sauce has a lovely sheen and the flour is cooked out.
- Then strain through a sieve and return the olives to it.
Nutrition & Diet Analysis (per serving)
343
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).