Beef roulades
Today we're making a classic from German cuisine: delicious roulades in a dream sauce, made only with natural ingredients by @sandraskochblog.
The Original-Profi Collection® from Fissler, developed by professionals for ambitious cooks, offers a versatile range with the right pots and pans for every use. All products are made in Germany and, thanks to their durability and energy efficiency, are designed to be completely sustainable.
Enjoy trying it out!
3 h
Total Time
2 h 10 min
Cooking Time
20 min
Preperation Time
Ingredients
| 4 | beef roulades |
| 1 | soup vegetables |
| 4 | shallots |
| 4-5 | sour gherkins |
| 8 | slices of bacon |
| 4 tbsp. | Dijon mustard |
| 3 | bay leaves |
| salt, pepper | |
| 4 tbsp. | tomato paste |
| 250 ml | red wine |
| 500 ml | beef stock |
| heat-resistant oil or butter for frying |
Instructions
Step 1 of 5:
Pound the meat slightly flatter, season the roulades with a pinch of salt and pepper, and spread each one with 1 tbsp. mustard. Place 2 slices of bacon on each roulade.
Step 2 of 5:
Cut the gherkins into very thin slices and finely chop two of the shallots. Spread both over the roulades. Fold in the long sides slightly, then roll them up. Secure with roulade pins or something similar.
Step 3 of 5:
Heat fat in the Frying Pan or roasting pot and sear the roulades on all sides until browned, then remove them.
Step 4 of 5:
Peel the soup vegetables, cut them into pieces, and fry them in the same Frying Pan over medium heat for 10 minutes. Then add the tomato paste and deglaze with the stock and wine, bring to the boil, and simmer for 5 minutes. This loosens the browned bits, which later give the sauce a fantastic flavour. Add the bay leaves and arrange the roulades in the Frying Pan together with the meat juices.
Step 5 of 5:
Braise over low heat with the Lid on for about 2.5 hours, removing the Lid for the last 20 minutes. Remove the roulades, pass the sauce through a sieve, and return the roulades to the sauce.
