Beef olives

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author: Gabriela Wärter
ingredients
180g beef escalopes
30g gherkins
70g carrots
1 coffeespoon tarragon mustard
30g smoked bacon
30 onions
4cl white wine
1 pinch pepper
1 pinch salt
1 teaspoon flour
20g cream cheese
150ml vegetable broth
equipment
cutting board
whisk
wooden spoon
pan
cooking pot
meat tenderizer
vegetable knife
vegetable peeler
slotted spatula
nutritional information
100g
1 serving
energy
206 kJ
2948 kJ
49 kcal
704 kcal
fat
1.7 g
25 g
saturated_fat
0.8 g
11 g
carbs
3.7 g
54 g
sugars
3.5 g
50 g
protein
3.9 g
56 g
salt
0 g
1.3 g

Beef olives

description & times
Beef olives are filled and rolled beef cutlets. They are prepared in Germany and Austria with slightly varying fillings. At my grandmother's, there was always a filling of bacon, pickles, and vegetable strips, it looks so good and tastes delightful. Beef roulades can be precooked for festive occasions, they can simply be reheated and gain even more flavor as they marinate.
instructions
cover escalope's with foil
cover escalope's with foil for freezing and carefully beat it with meat beater
cut root vegetables in slices
wash, clean and cut root vegetables in slices also cut pickles thinly pare, cut and finely chop onion
season meat and spread with mustard
salt and pepper beaten beef escalope's on both sides then spread with level coffee spoonful of tarragon mustard
coat beef escalope's
coat beef escalope's with various stripes of smoked bacon then add pickles, carrots and pieces of celery as filling
roll in escalope's
firmly roll in escalope's and fix with two tooth picks Important: After cooking these aids need to be removed, otherwise there is danger of injury.
roast beef olives
heat up fat in pan roast beef olives all around subsequently remove beef olives and keep them warm then lightly roast onion in pan and pour in 1/2l of water or beef soup
cook beef olives soft
put in beef olives add rest of vegetables, capers and bacon finely chopped cook soft with lid closed for about 20 minutes Advice: One can also add vegetables cut gruffly, then the sauce however needs to be mashed with a mixer.
stir Creme fraiche
stir Creme fraiche with two spoons of flour stir it in sauce with egg beater and let it be for a few minutes so that sauce gets creamy
beef olives, ready
serve the beef olives with cooked noodles and salad
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