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Rindsroulade Mörbisch

4 servings

Ingredients

• 560 g Tenderloin center cut (sliced)
• Salt (nach Bedarf)
• Paprika powder (nach Bedarf)
• Dijon mustard (nach Bedarf)
• Tomato ketchup (nach Bedarf)
• 1 Stk Green pepper
• Breakfast bacon (fatty) (nach Bedarf)
• Onions (sliced into rings) (nach Bedarf)
• 30 g Flour
• 60 g Fat (e.g. clarified butter)
• Red wine (nach Bedarf)
• broth (nach Bedarf)
• 0.25 L sour cream
• Lemon juice (nach Bedarf)
• 1 Stk Red paprika (cut in strips)
• Tarhonya (egg pasta) (nach Bedarf)

Instructions

1. Lightly pound four slices from the beef tenderloin center (140 g each), salt, and season with paprika.
2. Spread one side with Dijon mustard and tomato ketchup.
3. Cut green pepper and streaky bacon each into four approximately 1 cm thick strips and distribute on the meat together with raw onion rings.
4. Roll the meat and secure with toothpicks or kitchen twine.
5. Dust the roulades with flour and quickly brown in 60 g hot fat.
6. Pour in a little red wine and broth, then braise covered until tender.
7. Remove the meat, take out the skewers, and keep warm.
8. Beat 0.25 l sour cream with 30 g flour until smooth, bind the sauce with it, and bring briefly to a boil.
9. Season with salt and lemon juice and pour the sauce over the roulades.
10. Cut red pepper into fine strips and sprinkle over.
11. Serve Tarhonya on the side.

Based on a cookbook by Hans Hofer (1964), adapted with AI.