Beef Roulades in Wine and Vegetable Sauce

How to prepare beef roulades in wine and vegetable sauce

1. Cut the meat into slices perpendicular to the grain and pound them thin, as for schnitzels. You can use any beef cut, but some (chuck, bavette) will cook faster, while for others (leg, sirloin) you'll need more patience. You'll get thinner slices of varying sizes depending on your starting cut. No problem, you'll adapt the filling to their size. If you have any end pieces that can't be pounded, cut them into large pieces, you'll cook them together with the roulades.
2. Mix the mustard with the horseradish.
3. Cut the carrot into matchsticks (julienne) to a length that fits your meat slices. Cut the gherkins and beet into similarly long matchsticks.
4. Place a slice of meat on the work surface, spread with a thin layer of the mustard-horseradish mixture. Then cover with bacon slices, if desired. At one end, place vegetable matchsticks. Add as many as will fit while still allowing you to roll easily. Roll up and secure the roulades with toothpicks. Repeat until all the meat is used.
5. Dice what's left of the carrot into cubes. Dice the celery and onion. Cut the leek lengthwise into quarters, then slice into rounds. Crush the garlic.
6. Heat the oil in a wide pot and fry the roulades all around until they change color. Remove the roulades from the pot.
8. In the remaining fat, saute the vegetables from step 5 until they start to get a bit of color, stirring frequently.
9. Add the tomato paste and continue to saute for another 5 minutes, until the paste caramelizes.
10. Turn the heat to high and add the wine in batches of about 30ml. After each batch, stir and wait for it to evaporate completely. Do this until all the wine is used.
11. Place the roulades back in the pot (put the extra meat pieces between the roulades) and add the broth. The liquid should just cover the roulades (see photo 5), if you need more liquid, add a little water. Add the bay leaf, thyme, chopped parsley and season with salt and pepper to taste. Bring to a boil.
12. Simmer covered, on low heat (the stew should gently bubble) until the meat is cooked. The roulades are done when a fork easily pierces them. With bavette it took just over 1.5 hours, but be prepared for 2-3 hours of simmering (if using other cuts).
14. Remove the roulades from the pot and remove the toothpicks.
15. Strain the sauce remaining in the pot through a sieve, pressing well on the vegetables to extract all the juice. Put the strained sauce in a blender and add some of the vegetables, then blend. Add vegetables gradually and blend until the sauce reaches the desired consistency. I used a little more than half of the vegetables left in the sieve. Season the sauce with salt. If desired, add a little sour cream (in my photos the sauce is without sour cream).
16. Pour the creamy sauce over the roulades.
17. The dish is better after resting for a few hours. Serve warm with boiled potatoes, mashed potatoes with horseradish, boiled rice or small pasta.

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