Beef roulades
Today we have a classic from German cuisine: delicious roulades in a fantastic sauce, made only with natural ingredients from @sandraskochblog.
The original professional collection®Fissler, developed by professionals for ambitious cooks, offers a versatile range with the right pots and pans for every application. All products are made in Germany and, thanks to their durability and energy efficiency, are designed to be completely sustainable.
Have fun trying it out!
3 h
Total Time
2 h 10 min
Cooking Time
20 min
Preperation Time
Ingredients
| 4 | Beef roulades |
| 1 | Soup vegetables |
| 4 | Shallots |
| 4-5 | sour pickles |
| 8 slices of bacon | |
| 4 tbsp | Dijon mustard |
| 3 | Bay leaves |
| Salt, pepper | |
| 4 tbsp | Tomato paste |
| 250 ml | Red wine |
| 500 ml | Beef broth |
| Heat-resistant oil or butter for frying |
Instructions
Step 1 of 5:
Lightly pound the meat flat and season the roulades with a pinch of salt and pepper, then spread each with 1 tbsp mustard. Lay 2 slices of bacon on each roulade.
Step 2 of 5:
Cut the pickles into very thin slices and finely chop two of the shallots. Distribute both on the roulades. Fold in the long sides slightly and then roll them up. Secure with roulade pins or similar.
Step 3 of 5:
Heat fat in the pan or pot and sear the roulades on all sides until browned, then remove.
Step 4 of 5:
Peel the soup vegetables, cut into pieces, and sauté in the same pan over medium heat for 10 minutes, then add the tomato paste and deglaze with broth and wine, bring to a boil and simmer for 5 minutes. This will loosen the browned bits, which will bring a great flavor to the sauce later. Add the bay leaves and arrange the roulades with their juices in the pan.
Step 5 of 5:
Simmer covered over low heat for about 2.5 hours, removing the lid for the last 20 minutes. Remove the roulades and strain the sauce through a sieve, then return the roulades to the sauce.
