1
Step 1
Boil the potatoes in lightly salted water until tender.
Meat
Beef roulades with cream sauce and oregano
Tender thin beef roulades filled with Dijon mustard are gently simmered in a smooth cream sauce. Serve with potatoes, baby carrots and sugar snap peas.
YOU WILL NEED
Ingredients
- 900 g waxy potatoes
- 500 g thinly sliced beef
- 2 tbsp Dijon mustard
- 1 tbsp butter
- 250 ml whipping cream
- 150 ml water
- 1/2 beef stock cube
- 1/2 tbsp cornflour
- 1/2 bunch fresh oregano
- 200 g baby carrots
- 150 g sugar snap peas
- Salt and black pepper
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Lay out the beef, season with salt and pepper and spread with Dijon mustard. Roll up and secure with cocktail sticks.
3
Step 3
Brown the roulades all over in butter. Pour in the cream and water and crumble in the stock cube.
4
Step 4
Simmer gently for about 10 minutes until the meat is cooked through.
5
Step 5
Cook the carrots and sugar snap peas separately. Lift out the roulades and keep warm.
6
Step 6
Mix the cornflour with a little cold water and whisk into the sauce. Bring to the boil until thickened. Chop the oregano and stir it in.
7
Step 7
Remove the cocktail sticks and serve the roulades with sauce, potatoes and vegetables.
A DELICIOUS FINISH
What should you serve with it?
Red wine
Pinot Noir
A soft, berry-fruited wine goes well with the beef and mild cream sauce.
ALCOHOL-FREE OPTION
Blackcurrant cordial with a little lemon.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.