Ingredients for 4 people:
4 beef roulades (approx. 150 g each)
½ bunch marjoram
1 jar of pumpkin in pieces (drained weight 200 g)
1 tart apple
some dried, crushed chilli pepper
salt, pepper
200 g onions
4 tbsp oil
1 tbsp flour
100 g whipping cream
approx. 1 tsp grated horseradish
Also:
Chives for sprinkling
Apple slices to garnish
Preparation:
1. Wash the roulades and pat dry, pat a little flatter. Strip the marjoram leaves from the stems. Drain the pumpkin on a kitchen sieve, dice 3 tablespoons of it slightly smaller. Peel the apple, cut into quarters, remove the core. Dice the flesh as well. Mix 1 tablespoon of marjoram leaves, the apple and smaller
diced pumpkin and crushed chilli. Season the roulades with salt, place the prepared mixture on top. Roll up tightly and pin.
2. Peel and dice the onions. Heat the oil in a roasting tin. Fry the roulades in it
all over. Season with salt, pepper and the remaining marjoram leaves. Add the onions and fry briefly. Deglaze with 250 ml water, cover and cook for approx. 15 minutes. Add another 250 ml water and braise in a preheated oven (E.Cooker: 200°C/ Gas: Level 3) for about 1 hour. After 40 minutes, add the rest of the pumpkin.
3. Place the roaster on the hot hob. Stir the flour and cream into the stewing stock until smooth. Bring to the boil while stirring. Season to taste with salt and horseradish.
4. Serve with mashed potatoes, sprinkled with chives and garnished with apple slices.
Preparation time approx.: 1 ¾ hours
Nutritional values per person approx.:
Calories: 377
Joule: 1579
Protein: 33.0 g
Fat: 22.9 g
Carbohydrates: 9.9 g
(FoodCentrale by ddp images)
