Stuffed Beiried Slices in Red Wine Sauce

25 min, elaborate Cut spring onions into fine slices, chop shallots finely. Clean mushrooms and cut into slices. Chop parsley. Mix mustard powder with white wine until viscous.

Sauté the spring onions in a little butter. At the same time, fry the beef slices in olive oil and butter mixture on both sides (depending on the size of the frying pan, this should be done in several steps). Take the meat out of the frying pan, season with salt and pepper and add more.

Fry the mushrooms in the frying pan and remove the liquid. Season with a little juice of a lemon and add to the onions. Add half of the parsley and sauté until soft.

Meanwhile, melt a little butter in the meat pan and sauté the shallots until translucent.

Coat the inside of the beef slices with the mustard mixture, stuff in the mushrooms, fold over and attach with roulade pins. Coat the outside with mustard as well and keep warm in the oven at about 100 °C. Extinguish the gravy with red wine, cook.

Mix in crème fraîche, perhaps thicken sauce with a little bit of ice-cold butter (assemble). Season with salt, pepper and the remaining parsley.

Serve the filled slices of beef with the sauce.

Serve with potato pancakes:

Remove peel from potatoes and coarsely grate, stir in finely chopped onions, crushed garlic and cream. Season with salt and pepper. Squeeze

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