Beef Roulades With Red Cabbage Salad And Pasta - cooking recipe

Ingredients

1/4 head red cabbage, cut into thin strips
1 tbsp red wine vinegar
1 tbsp orange juice
1/2 tsp medium-spicy mustard
3 thin slices roast beef
1 oz ham, diced
1 None pickle, cut in half lengthwise
1 tsp oil
1/2 tsp tomato puree
1/2 cup vegetable stock
1.5 oz tagliatelle
1/2 tsp cornstarch

Preparation

Mix the red cabbage, vinegar, orange juice together and season to taste. Leave to infuse for about 20 mins.
Spread the mustard on the slices of beef and sprinkle them with diced ham. Place a pickle half on each piece, roll them up and secure each one with a toothpick. Heat the oil in a frying pan and fry the rolls vigorously for 2-3 mins, turning as necessary and remove them. Stir the tomato puree into pan and saute it briefly. Pour in the stock, return the rolls to the pan and cook, covered for 20 mins.
Cook the pasta in boiling salted water according to package directions. Take the beef rolls out of the sauce and keep them warm. Season the sauce to taste, stir in the cornstarch and simmer for 2-3 mins. Drain the pasta and serve it with the beef rolls and cabbage salad on a plate.