Directions
- 1Melt small flake butter in a pot.
- 2Add small onions and braise them.
- 3Season beef roulades strongly with salt and freshly ground black pepper.
- 4Spread mustard on the seasoned roulades.
- 5Lay the roulades flat, similar to a wrap.
- 6Place bacon, braised onions, and pickles on top of each roulade.
- 7Fold the roll over and wrap it very firmly, ensuring a tight seal.
- 8Sear the roulades on all sides on high heat in a pan to create roasted aromas.
- 9Remove the seared roulades and set them aside.
- 10Add roasted vegetables (celery, carrot, leeks, onions) to the same pan.
- 11Roast spices with the vegetables or add Amano sauce base and tomato paste.
- 12Deglaze with red wine, scraping the bottom of the pan, and reduce until almost no liquid remains.
- 13Return the roulades to the pan.
- 14Cover everything with beef broth.
- 15Add bay leaves and herbs like parsley.
- 16Put the lid on and let it stew for 90 minutes.
- 17After 90 minutes, take the roulades out and place them in a serving dish.
- 18Pass the sauce through a fine sieve and thicken it if necessary with cornstarch/starch.
- 19Flood the roulades with the sauce.
- 20Serve the roulades with red cabbage and dumplings.
Ingredients
- flake butter
- 2 small onions
- 8 slices beef roulade
- salt
- black pepper
- 8 EL mustard
- 20 slices Bacon
- braised onions
- 16 pickles
- 1 clove celery
- 2 carrot
- 0.5 stalk leeks
- spices (Juniper, allspice, clove)
- Amano sauce base
- tomato paste
- 0.5 bottle red wine
- 1 L beef broth
- 12 bay leaves
- 4 twigs parsley
- 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.
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