Beef Roulades in Red Wine Cranberry Sauce with Potatoes …

Knock cutlets a little, season with salt and season with pepper. Spread with mustard, place bacon on top and roll each with a carrot. Cut off onion, celery and remaining carrots. Fry beef roulades in oil on all sides, then remove. Sauté onion in the drippings. Add celery and carrots and sauté as well. Mix in paradeis pulp and pour in half of red wine. Cook a little. Pour in the rest of the wine. Reduce again. Pour in soup and cook repeatedly reducing. Put in roulades and cook for 1 hour until tender. Remove cooked roulades, mix in sour cream and cranberries. Blend sauce, season strongly with salt and freshly ground pepper.

Rinse potatoes, remove peel and cut into quarters. Boil the potatoes in salted water with the lid on until tender. In the meantime, heat milk and butter in a saucepan. Drain the cooked potatoes. Press through in a potato press while still hot. Add milk and butter mixture, seasoning carefully with salt and pepper. Stir with a whisk until smooth, then add final seasoning.

Arrange beef roulades with sauce and mashed potatoes on plates, garnish with orange slice and a little cranberries.

Full-bodied red wine : O title : Beef roulades in red wine cranberry sauce with : > mashed potatoes

Our tip: Use bacon with a subtle smoky note!

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