Beef Roulades

90 mins
Serves 1
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Directions

  1. 1Melt small flake butter in a pot.
  2. 2Melt small flake butter in a pot.
  3. 3Melt small flake butter in a pot.
  4. 4Add small onions and braise them.
  5. 5Add small onions and braise them.
  6. 6Add small onions and braise them.
  7. 7Season beef roulades strongly with salt and freshly ground black pepper.
  8. 8Season beef roulades strongly with salt and freshly ground black pepper.
  9. 9Season beef roulades strongly with salt and freshly ground black pepper.
  10. 10Spread mustard on the seasoned roulades.
  11. 11Spread mustard on the seasoned roulades.
  12. 12Spread mustard on the seasoned roulades.
  13. 13Lay the roulades flat, similar to a wrap.
  14. 14Lay the roulades flat, similar to a wrap.
  15. 15Lay the roulades flat, similar to a wrap.
  16. 16Place bacon, braised onions, and pickles on top of each roulade.
  17. 17Place bacon, braised onions, and pickles on top of each roulade.
  18. 18Place bacon, braised onions, and pickles on top of each roulade.
  19. 19Fold the roll over and wrap it very firmly, ensuring a tight seal.
  20. 20Fold the roll over and wrap it very firmly, ensuring a tight seal.
  21. 21Fold the roll over and wrap it very firmly, ensuring a tight seal.
  22. 22Sear the roulades on all sides on high heat in a pan to create roasted aromas.
  23. 23Sear the roulades on all sides on high heat in a pan to create roasted aromas.
  24. 24Sear the roulades on all sides on high heat in a pan to create roasted aromas.
  25. 25Remove the seared roulades and set them aside.
  26. 26Remove the seared roulades and set them aside.
  27. 27Remove the seared roulades and set them aside.
  28. 28Add roasted vegetables (celery, carrot, leeks, onions) to the same pan.
  29. 29Add roasted vegetables (celery, carrot, leeks, onions) to the same pan.
  30. 30Add roasted vegetables (celery, carrot, leeks, onions) to the same pan.
  31. 31Roast spices with the vegetables or add Amano sauce base and tomato paste.
  32. 32Roast spices with the vegetables or add Amano sauce base and tomato paste.
  33. 33Roast spices with the vegetables or add Amano sauce base and tomato paste.
  34. 34Deglaze with red wine, scraping the bottom of the pan, and reduce until almost no liquid remains.
  35. 35Deglaze with red wine, scraping the bottom of the pan, and reduce until almost no liquid remains.
  36. 36Deglaze with red wine, scraping the bottom of the pan, and reduce until almost no liquid remains.
  37. 37Return the roulades to the pan.
  38. 38Return the roulades to the pan.
  39. 39Return the roulades to the pan.
  40. 40Cover everything with beef broth.
  41. 41Cover everything with beef broth.
  42. 42Cover everything with beef broth.
  43. 43Add bay leaves and herbs like parsley.
  44. 44Add bay leaves and herbs like parsley.
  45. 45Add bay leaves and herbs like parsley.
  46. 46Put the lid on and let it stew for 90 minutes.
  47. 47Put the lid on and let it stew for 90 minutes.
  48. 48Put the lid on and let it stew for 90 minutes.
  49. 49After 90 minutes, take the roulades out and place them in a serving dish.
  50. 50After 90 minutes, take the roulades out and place them in a serving dish.
  51. 51After 90 minutes, take the roulades out and place them in a serving dish.
  52. 52Pass the sauce through a fine sieve and thicken it if necessary with cornstarch/starch.
  53. 53Pass the sauce through a fine sieve and thicken it if necessary with cornstarch/starch.
  54. 54Pass the sauce through a fine sieve and thicken it if necessary with cornstarch/starch.
  55. 55Flood the roulades with the sauce.
  56. 56Flood the roulades with the sauce.
  57. 57Flood the roulades with the sauce.
  58. 58Serve the roulades with red cabbage and dumplings.
  59. 59Serve the roulades with red cabbage and dumplings.
  60. 60Serve the roulades with red cabbage and dumplings.

Ingredients

  • flake butter
  • flake butter
  • flake butter
  • 2 small onions
  • 2 small onions
  • 2 small onions
  • 8 slices beef roulade
  • 8 slices beef roulade
  • 8 slices beef roulade
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • 8 EL mustard
  • 8 EL mustard
  • 8 EL mustard
  • 20 slices Bacon
  • 20 slices Bacon
  • 20 slices Bacon
  • braised onions
  • braised onions
  • braised onions
  • 16 pickles
  • 16 pickles
  • 16 pickles
  • 1 clove celery
  • 1 clove celery
  • 1 clove celery
  • 2 carrot
  • 2 carrot
  • 2 carrot
  • 0.5 stalk leeks
  • 0.5 stalk leeks
  • 0.5 stalk leeks
  • spices (Juniper, allspice, clove)
  • spices (Juniper, allspice, clove)
  • spices (Juniper, allspice, clove)
  • Amano sauce base
  • Amano sauce base
  • Amano sauce base
  • tomato paste
  • tomato paste
  • tomato paste
  • 0.5 bottle red wine
  • 0.5 bottle red wine
  • 0.5 bottle red wine
  • 1 L beef broth
  • 1 L beef broth
  • 1 L beef broth
  • 12 bay leaves
  • 12 bay leaves
  • 12 bay leaves
  • 4 twigs parsley
  • 4 twigs parsley
  • 4 twigs parsley
  • cornstarch/starch
  • cornstarch/starch
  • cornstarch/starch

Equipment

potbreterfine sieveform

Tips

  • Braising onions makes beef roulades easier to roll.
  • Use bacon similar to a wrap for rolling, eliminating the need for a roulade needle.
  • Ensure a tight roll for perfect roulades.
  • Scrape the bottom of the pot after deglazing to enhance flavor.