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Recipe Beef Roulades

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Beef roulades

Beef roulade is a popular Sunday dish throughout the German-speaking world. Well-aged beef and a hearty filling are typical for a tasty roulade. Depending on taste and region, the filling can vary, although rolling the meat and securing it with a clip or skewer is very typical.

Recipe Beef Roulades

Of course, you can serve many things with beef roulades. From boiled potatoes to spaetzle to dumplings like Bread dumplings or Potato dumplings, most side dishes are excellent for this hearty dish. Apple red cabbage is very popular as a vegetable, but peas and carrots as well as braised cabbage are also ideal. However, if you only want to enjoy the beef roulades, a simple baguette or other bread will be sufficient. A good red wine goes particularly well with this dish.

Image by Janine, meinhaushalt.at

Read also: Recipe of the Month: Beef skewers with raw ham and lovage

Ingredients

Preparation

  1. First the meat is removed from the packaging, unrolled, rinsed under running water and then patted dry with kitchen paper.

  2. Now the slices of meat are laid out on a board and seasoned with salt and pepper on both sides.

  3. Then one side is spread with a thin layer of mustard before finely chopped onion cubes and thin slices of bacon are placed on the mustard.

  4. Now you can roll up the roulades, secure them with a roulade clip, special roulade skewers or simple toothpicks, and sear them.

  5. In a sufficiently large roasting pan, add a generous piece of butter and melt it over medium heat.

  6. Now the prepared beef roulades can be seared over high heat and browned evenly on all sides.

  7. Then about one liter of lukewarm water is poured over the roulades.

  8. Over the next 2-3 hours, the beef roulades should braise slowly.

  9. If desired, a few bay leaves, one or two cloves of garlic, a sprig of thyme and possibly a few peppercorns can be added to the braising.

  10. For the sauce, the beef roulades are removed from the roasting pan after cooking – the cooking liquid remains.

  11. For example, finely chopped root vegetables can be added here and seasoned with a little tomato paste.

  12. Finally, the sauce can be topped up with some vegetable broth or preferably beef broth and, to taste, a splash of wine, before the sauce is thickened if necessary.

  13. If you don't like large pieces of vegetables in the sauce, you can of course puree the sauce.

  14. For this, the bay leaves are removed from the sauce, it is pureed with an immersion blender and possibly a splash of cream or crème fraîche is stirred into the sauce.

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