Blanch (scald) Mu-Err mushrooms with boiling hot water, swell for 40 min. Spread each beef roulade slice with 1 tsp soy sauce and 15 g peanut cream. Cut red and green peppers and spring onions into strips, mix with sauerkraut, bean sprouts, crushed ginger and little Tabasco. Spread vegetables evenly over meat, roll up, pin, season with a tiny bit of salt.
Brown roulades on all sides in hot oil. Add clear soup and sherry, cover and simmer over medium heat for 1 hour. Cut mushrooms into strips and add to sauce. Thicken sauce with sauce thickener and season with tomato ketchup.
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