Beef roulades with olives

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Photo: Mathias Neubauer

1 hour 15 minutes

Total Time

30 min

Cooking Time

45 min

Preperation Time

Ingredients

4 servings

4	Beef roulades (150 g each)
some	salt
	a little pepper
2 tbsp	Dijon mustard
2 tbsp	flour
1 tbsp	oil
1 tbsp	butter
300 g	Raw root vegetables, finely diced (onions, carrots, celery, leeks)
2 tbsp	tomato paste
125 ml	Red wine
500 ml	Beef stock
1	red onion
	2 apples
200 g	Porcini mushrooms, cleaned (or 35 g dried porcini mushrooms, soaked)
10	black olives, pitted
3	dried tomatoes
2 tbsp	vegetable oil
some	salt
	a little pepper
	1 pinch of sugar
2 tbsp	cream cheese

Instructions

Step 1 of 4:

Pat the beef roulades dry and lightly flatten them.

Step 2 of 4:

For the filling, peel or clean the onions, apples, and mushrooms, and finely dice them along with the olives and tomatoes. Heat the oil in the pressure cooker and sauté the onions. Sauté the mushrooms, olives, and tomatoes for 3–4 minutes, then add the apples and sauté for another 1–2 minutes. Season everything with salt, pepper, and sugar, remove from the pot, let cool slightly, then stir in the cream cheese.

Step 3 of 4:

Clean the pot. Salt and pepper the meat and roll in one-quarter of the filling. Secure the roulades with string, dust with flour, and sear on all sides in the pressure cooker in oil and butter, then remove again. Lightly brown the root vegetables in the remaining fat. Roast the tomato paste for 1 minute, deglaze with red wine, and reduce slightly. Pour in the stock, place the roulades in the pot, and cook on the highest pressure setting for 25–30 minutes.

Step 4 of 4:

Remove the pot from the heat source and let the pressure release. Remove the roulades and keep warm. Reduce the sauce slightly in the open pot, season to taste, and serve with the roulades. Mashed potatoes are a great side dish.