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Ingredients
4 slices of beef roulade
4 teaspoons of hot mustard
8 slices of bacon/smoked ham
2 cocktail gherkins
2 onions
1 carrot
2 sticks of celery
1 tablespoon flour
4 tablespoons sunflower oil
2 tablespoons tomato purée
125 ml red wine
400 ml beef stock
Salt, ground pepper
Toothpicks or wooden skewers for
fixing
Classic Beef Roulade
Serves 4
Method
1. Peel and halve one onion and chop into thin slices.
2. Cut the cocktail gherkins lengthways into thin strips.
3. Spread the roulades out next to each other; add salt
and pepper and a thin layer of mustard.
4. Place 2 slices of bacon/ham and a couple of slices of
onion and gherkin on each roulade.
5. Roll up the roulades and fix in place with wooden sticks.
6. Sprinkle a little flour over the roulades.
7. Clean and dice the carrots, celery and remainder of the
onion.
8. Set the multi-cooker to level 5 (Frying/Roasting).
9. Add the oil and seal the roulades on all sides.
10. Remove the roulades from the cooking bowl and put to
one side.
11. Gently fry the diced vegetables in the meat juices. Add
the tomato purée and the red wine.
12. Allow the sauce to boil vigorously.
13. Set the temperature controller to level 2 (Slow cooking)
and add the beef stock.
14. Add the roulades to the sauce and close the glass lid.
15. Simmer for about 1 hour.
16. After 1 hour, remove the roulades from the pan and set
the temperature controller to level 3 (Cooking).
17. Allow the sauce to boil down slightly, taste and add salt
and pepper as required.
18. Add the roulades again when the sauce is the
consistency you want.
