Refined Beef Roulades

For the herb filling, crush the parsley, chervil and thyme leaves and rosemary needles in the olive oil. Fold in the pumpkin seeds.

2. Arrange 4 slices of meat end to end, season with salt and season with pepper.

Spread the ham evenly on top. Spread the herb paste on the ham. Fold long sides of roulades over filling. Roll up roulades and tie with spaghetti.

3. for the minced meat filling, soak the breadcrumbs in warm water. Heat the butter in a frying pan. Roast the onions and garlic in it and add to the minced form. Knead in the egg and the squeezed and crushed bread roll. Add parsley, cucumber and capers. Season the farce heavily with salt and season with pepper.

4. Arrange 4 meat slices side by side, season with salt and season with pepper. Spread the savoy cabbage leaves evenly on top and coat with the farce. Roll the slices of meat into roulades and tie with spagat.

Heat the oil in a roasting pan, brown the roulades in it and take them out again. Fry the onion, leek and carrot cubes in the frying oil and extinguish with red wine. Add bay leaf and thyme. Pour in the beef stock. Put the roulades back into the roasting pan and steam for 45 minutes with the lid closed. Add a little liquid if necessary. 6.

Remove the roulades from the roaster. Pour the stock through a sieve into another saucepan.

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