Beef Roulades with Noodles and Vegetables

For the beef roulades with pasta and vegetables, first prepare the beef roulades.

To do this, pound the meat and make a slight incision at the edges. Season both sides with mustard and salt and pepper. Finely chop the carrots, pickles and ham, place on top of the meat, roll up and secure with toothpicks/roulade pins.

Heat oil or butter in a frying pan. Sear the roulades briefly all around and remove again. Sauté the onion cubes, dust with flour, fry briefly, add stock while stirring constantly and bring to the boil.

Mix the sauce if necessary. Steam the meat at 180 degrees for about 1 – 1.5 hours, depending on the quality of the meat. Turn occasionally and add liquid if necessary.

In the meantime, make pasta water, cook pasta (fussili, penne, etc.) al dente. Peel, cut and cook vegetables (carrots, celery, etc.). Briefly toss the meat with sauce and arrange the beef roulades with pasta and vegetables.

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