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Home cooking: With this recipe you are guaranteed to make classic beef roulades

2021-02-04T13:10:11.003Z


Fancy home cooking? Classic beef roulades take some time, but when prepared correctly they are wonderfully juicy and tender. Here is the recipe.


Fancy home cooking?

Classic beef roulades take some time, but when prepared correctly they are wonderfully juicy and tender.

Here is the recipe.

Mmh, it tastes like it used to with grandma and grandpa!

Beef roulades are one of the traditional meat recipes in German cuisine.

To do this, simply top large slices of beef * with bacon and cucumber and roll it up.

The typical taste and an aromatic-spicy sauce are created by searing and then braising.

Are you already mouth watering?

We'll show you step by step a

classic recipe for beef roulades

as well as some ideas on how you can vary the filling and which side dishes go with it.

Classic: Recipe for beef roulades with delicious sauce

For 4 servings:

  • 4 pickles or gherkins

  • 4 thin slices of beef for roulades (150 g each)

  • salt and pepper

  • 4 tsp hot mustard

  • 8 slices of bacon

  • Kitchen twine or roulade needles

  • 2 teaspoons of flour

  • 1 onion

  • 2 tbsp rapeseed or sunflower oil

  • 1 tbsp tomato paste

  • 200 ml dry red wine

  • 500 ml beef broth

  • 2 bay leaves

  • 2 teaspoons of cold butter

It is best to buy the meat from a butcher you trust.

He knows which parts of the beef are best for roulades.

You may have to pound the meat slices flat: This works best if you brush two cling films with oil, place the meat between them and then plate with a meat pounder (promotional link).

Also delicious: make

your own hash browns quickly and easily.

Classic recipe: How to make beef roulades step by step

  • Cut the pickles or gherkins into slices.

  • Topping the roulades: Place the meat slices next to each other and season with salt and pepper.

    Brush each slice with 1 teaspoon of mustard, place the bacon slices and the cucumber slices on top.

  • Roll up roulades: Now fold the sides lengthways, roll up the meat and tie it with the kitchen twine or fix it with roulade needles.

    Salt and pepper the roulades on the outside and dust them thinly with flour.

  • Fry the roulades: peel and dice the onion.

    Heat the oil in a roasting pan or large saucepan.

    Sear the beef roulades on all sides over high heat for 1-2 minutes.

  • Deglaze: Add the onion and fry it briefly.

    Then add the tomato paste and quench everything with half of the red wine.

    Let the liquid boil down and add the rest of the wine.

  • Braising: Now add the stock and the bay leaves, bring everything to the boil and then simmer in the closed roaster or saucepan over low heat for about 1 hour and 20 minutes.

  • Prepare the sauce: Then take out the cooked roulades and cover them and keep them warm.

    Pass the meat stock through a sieve and boil it down to about 200 ml of sauce.

    Stir in the cold butter in flakes with a whisk.

    Season the sauce with salt and pepper.

  • Also interesting:

    The perfect steak: From now on you can roast your meat like celebrity chef Jamie Oliver.

    Often something new: How to vary the filling for beef roulades

    As in this recipe, the

    filling

    for classic beef roulades consists of

    mustard, pickles and bacon

    .

    But you can also try other variants.

    How about a ham and leek filling, for example?

    And instead of using red wine and broth, you prepare the sauce from white wine and canned tomatoes.

    That gives the whole thing an Italian touch.

    If you can't get enough of meat, you can also add minced meat to the filling.

    To do this, season the mince with marjoram, parsley and finely chopped, braised shallots.

    If, on the other hand, you are not a fan of bacon and cucumber, you can vary it with a vegetable and rice filling.

    In Austria, by the way, carrots are used for the filling, while the Swabians swear by hard-boiled eggs.

    Which side dishes go well with beef roulades?

    If you want to stay classic, serve red

    cabbage

    and potatoes

    with the beef roulades

    , for example in the form of boiled potatoes, dumplings or mashed potatoes.

    Ribbon noodles or spaetzle also taste delicious, and as an alternative to red cabbage: sauerkraut or green beans.

    (mad) * Merkur.de is part of the nationwide Ippen-Digital editors network.

    Also a classic:

    Braised cabbage rolls filled with spicy minced meat.

    Whistle on the best before date: This is how you can tell whether a food is spoiled

    Whistle on the best before date: This is how you can tell whether a food is spoiled

    This article contains affiliate links.

    List of rubric lists: © wsf-sh via www.imago-images.de

    Source: merkur

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