Beef Roulades From Organic Pastured Beef

For the beef roulades, wash and clean the vegetables, peel if necessary. Then cut part of the root vegetables and the pickles into thin strips (julienne). Roughly dice the rest and the shallots.

Gently pound the beef cutlets and season with salt and pepper. Spread 1 tsp of mustard on each. Place the bacon and vegetable and cucumber strips on top and roll up tightly. Close with roulade needles.

Heat some vegetable oil in a braising pan and brown the roulades well on all sides. Lift out and brown the shallots and vegetables in the drippings.

Briefly fry the paradeis pulp and deglaze with red wine. Add water and stir in the soup seasoning. Season with salt and pepper, put in the roulades and the herb sprigs and slowly simmer on low heat until soft.

When the roulades are tender, lift them out and keep warm. Finely puree the sauce with a hand blender and stir in the smooth sour cream.

If necessary, puree again and season to taste.

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