Bodil's Meat Roulades - Bodils köttrulader

BODIL'S MEAT ROULADES
Bodils köttrulader

Use your fantasy when you're cooking. These roulades you can flavor in a thousand ways. Try this recipe and use any filling you prefer.

Serves 4

4 large, thin slices tender beef, e.g. beef knuckle
salt, pepper
4 tablespoons Dijon mustard
2 bell peppers
1 carrot
1 celery stem
pickled gherkin
1 onion
4 slices bacon
1 bay leaf
2 cups bouillon (I use chicken)
1 tablespoon flour
0.2 cup water
1 tablespoon tomato paste


Flatten out the meat slices with your hand. Flavor with salt and pepper. Spread 1 tablespoon mustard on each slice. Rinse, trim and chop the bell peppers, carrot, celery and gherkin. Peel and chop the onion. Divide bell peppers, onion and gherkin on each slice of meat (save remaining vegetables). Roll the meat up and secure with a toothpick.

Shred the bacon and fry in a pot. Brown the roulades in the bacon fat and take them up. Put remaining vegetables in the pot and sauté lightly. Add bay leaf. Put the roulades back in the pot and pour in the bouillon. Simmer slowly, covered, until tender which should take 1 to 1½ hours.

Thicken the juices with wheat flour stirred with some cold water. Flavor with tomato paste.

Serve with pasta or potatoes and a salad.

Enjoy!

Bella