Beef Roulades

Name: Beef Roulades
Total time: 90 min
Cuisine: German
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

1h 30m

Serves 1

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Beef Roulades

tiktok.com

1h 30m

Serves 1

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.

Beef Roulades

1h 30m

Serves 1

tiktok.com

Beef Roulades

tiktok.com

1h 30m

Serves 1

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.