Beef roulade bresaola
Instructions
Beat the meat, place two slices on each slice of bresaola, roll up the roulade and tie with white kitchen twine, pass in the flour.
In a saucepan melt the butter, let saucepan, heat the rolls, wet with wine, evaporate.
Pour a ladle of broth and cook over low heat and covered container for a quarter of an hour.
Add the cream and juniper berries.
Let thicken the gravy.
Adjust the salt if necessary.
Arrange the rolls on serving dish held in warm and nappateli with the hot sauce too.
Ingredients and dosing for 4 persons
- 400 g of slices of beef meat
- 8 thin slices Bresaola =
- 40 g of butter
- 1 glass dry white wine
- 4 tablespoons of cream
- Broth
- Flour
- 8 berries juniper