Beef Roulade Stuffed with Spinach and Mushrooms

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 4
   Add the mushrooms and fry, stirring, until the mushrooms release their liquid and it evaporates.

   ⚙ Adding to the hot fat and fryingStove

To assemble

1. 5
   Add the spinach and cook until wilted.

   Stove
2. 6
   Lay the meat out flat, spread the filling over it and roll into a roulade. Tie with string.

   Kitchen twine
3. 7
   Brown the roulade in a skillet on all sides. Add the wine, rosemary and thyme.

   StoveFrying pan
4. 8
   Cover and bake at 180°C (355°F) 50 minutes.

   OvenLidFrying pan
5. 9
   Let cool 10 minutes before slicing.

   KnifeCutting board