Rollade with honey-mustard sauce

Name: rollade with honey-mustard sauce
Total time: 25 min
Yield: 4
Ingredients: 1 shoulder roll; 50 gram butter; 200 milliliters meat fond; 200 milliliters Meat bouillon; 2 tablespoon honey; 1 teaspoon dried rosemary; 1 tablespoon fresh rosemary; 1 tablespoon mustard

Ingredients

1 shoulder roll
50 gram butter
200 milliliters meat fond
200 milliliters Meat bouillon

2 tablespoon honey
1 teaspoon dried rosemary
1 tablespoon fresh rosemary
1 tablespoon mustard

Directions

Dab the roulade dry with kitchen paper and sprinkle the meat with salt and freshly ground pepper.
Heat the butter and fry the roulade in 5-7 minutes until golden brown. Take the meat out of the pan.
Stir the beef stock or broth with the honey and rosemary through the shortening, heat and put the meat back in the pan. Cook the roulade with the lid on the pan for about 45 minutes. If necessary, add a dash of hot water.
Remove the roulade from the pan and allow the meat to rest for about 10 minutes under aluminum foil. Stir the mustard through the roasting liquid and, if necessary, tie the gravy with a tie.
Cut the roulade into slices and serve with the sauce and red cabbage or chicory.