Beef roulades with apple salad

Serves 4


8–12 thin slices of top round steak


For the filling

3 Russian style salted and pickled cucumbers, chopped

2 tbsp hot sweet mustard

3 shallots, chopped


For the sauce

2 tbsp butter

1 twig of thyme

1 twig of tarragon

1 twig of sage

200 g forest mushrooms (whole, sliced or diced)

1 tbsp redcurrant jelly

600 ml water

300 ml heavy cream


For the crispy apple salad

1 apple, diced

100 g cauliflower, diced

2 leaves of Gottlieb tickling (optional), chopped

2 Calendula flowers, petals

2 spring onions, diced

2 tbsp apple cider vinegar

1 tbsp caster sugar


  1. Prepare the roulades. Combine the ingredients for the filling and place a spoonful on each slice of meat. Start from the widest end and roll it into nice and tight roll. Use a toothpick to hold the roll together.
  2. Use a saucepan with a lid and brown the rolls in butter and add all the ingredients for the sauce. Put the lid on and cook until tender on medium heat.
  3. Meanwhile, prepare the salad. Combine all the ingredients in a bowl.

Serve the roulades with the sauce and apple salad.