Easter Beef Roulade with Wild Garlic and Egg

For the Easter beef roulade, salt and pepper the thinly pounded out beef cutlets and spread with the mustard, spread the raw ham on top.

Peel and finely chop the hard-boiled eggs.

Place the wild garlic lengthwise on the cutlets and scatter the ice pieces on top. Then roll up the roulades as tightly as possible and pin them together with the wooden skewers or a roulade clamp (or kitchen twine).

Cut the onion and root vegetables into small pieces and fry them together with the roulade in a pot with a little oil. Remove the beef roulade.

Deglaze the vegetables with the red wine, let it reduce slightly and pour in the beef broth. Put the beef roulades back into the pot.

Cover and simmer over low heat for 1 hour.

Remove the roulades from the sauce and reduce the sauce over high heat for 2 to 3 minutes. Season with salt and pepper and warm the Easter beef roulades in it again.

Preparation Tip:

As a side dish to the Easter beef roulade recipe, we recommend homemade spaetzle.

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