Ingredients
- 4 beef roulades (approx. 150 g each)
- salt, pepper
- 4 slices cured ham
- 75 g dried tomatoes in oil
- 50 g pitted black olives
- 1 clove of garlic
- 3 twigs oregano
- 200 ml sieved tomatoes (tin)
- 200 ml beef broth
- thickener, to taste
Preparation
1. Season beef roulades on one side with salt and pepper and top with ham. Finely dice the drained tomatoes and olives. Peel and finely dice the garlic, chop the oregano leaves.
2. Mix the ingredients and spread over top the ham. Tightly roll up the roulades and fix with kitchen twine.
3. Heat the pot on highest level up to the roasting window, switch to a low level, roast the roulades on all sides and add the strained tomatoes and broth.
4. Cover with Secuquick softline and close. Heat the pot up to highest level up to the turbo window, switch to a low level and cook in the turbo area for approx. 30 minutes.
5. At the end of cooking time, depressurize the pot and remove Secuquick. Stirr the thickener with a little cold water and lightly thicken the sauce to taste and season.
Tip
- Beef roulades are large slices of meat cut from the leg (topside).
This recipe has been tested and approved by AMC.
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