German Beef Roulade
Ingredients
4 thin slices beef (from the joint)
4tbsp Dijon mustard
100g bacon slices
3-4 onions
3-4 gherkins
1 carrot
1 leek
1 parsley root
1 celery
1tbsp tomato purée
1tsp sugar
0,5l red wine
optional: 30-50g cold butter
optional: beef stock/water
Preparation
1.Lay out one slices of beef and pound the beef flat with a pan, if it is not thin enough. Add salt&pepper
2. Add 1 tbsp of mustard
3. Add bacon slices
4. Add slices of onions (next time I use a mandoline, a bit too thick)
5. Add some gherkin slices at the end of the Roulade
6. Roll up from the filled end and tie with string (tie like you are wrapping a present)
7. Secure with wooden toothpicks or better with kitchen string.
8. In a dutch oven, heat the cooking oil over medium-high heat. When hot, carefully add the rouladen rolls. Fry until nicely browned, turning once (about 3-5 minutes per side)
9. Remove the meat and set aside and add chopped vegetables, sugar and cook for 3-5min. Finally add tomato purée and cook for 1-2min.
10. Add the meat on top and also add the red wine. Heat the wine until bubbling. You can also add a bit beef stock or water later.
11. Then put in the pre-heated oven by 150C/300F for 2h without lid. Optional you can sieve the sauce at the end, reduce it in a sauteuse and finally add cubes of ice-cold butter to the sauce. Serve wit potatoes, pasta or dumplings.
12. ENJOY
Category: Berlin Kitchen
