The perfect beef roulade
It's a staple of German home cooking and, especially in winter, is indispensable with potatoes, red cabbage, and gravy: the roulade. But this traditional dish is also well-known and popular beyond Germany's borders, so that today, in addition to the classic recipe with cooked ham and pickles, there are various modern interpretations worth trying.
An international hit
We're most familiar with roulade from Grandma's kitchen, but the variations from Italy, France, and Asia are definitely worth trying. For example, the Italians fill their roulade with Parmesan, bread, and egg – a fantastic combination! In France, it's often served with vegetables, and in Asia, there are interesting recipes featuring sweet mango, fresh coriander, and coconut milk.
But even in Germany, beef roulade has long since ceased to be prepared solely in the traditional manner. Our version with arugula and Serrano ham gives this winter dish a very special touch. The traditional side dish also gets a modern twist. Instead of potatoes and red cabbage, we serve delicious fritters made from both ingredients, providing a modern change of pace on the plate and complementing each other perfectly. Furthermore, the roulade is only briefly seared once before being cooked in a pressure cooker for 20 minutes. This not only creates aromatic roasted flavors but also ensures that the meat remains tender and juicy. The red wine-deglazed sauce perfectly rounds off the dish. Let it be served!
1 hour 30 minutes
Total Time
45 min
Cooking Time
45 min
Preperation Time
Ingredients
| 150 g | Fresh red cabbage |
| ¼ bunch | flat-leaf parsley |
| 600 g | Firm-cooking potatoes |
| 1 | Egg, size M |
| 2 tbsp | cornstarch |
| 50 g | Cornmeal |
| 60 g | Butter |
| 4 slices | Beef topside, 150 g each |
| 160 g | Pearl onions (from a jar) |
| 1 bunch | arugula |
| 1 bunch | soup vegetables |
| 1 | red onion |
| 4 slices | Serrano ham |
| 3 tbsp | Coarse mustard |
| 4 tbsp | oil |
| 1 tbsp | tomato paste |
| 200 ml | Red wine |
| 400 ml | Water |
| Salt | |
| Nutmeg | |
| Freshly ground pepper | |
| Sugar |
Instructions
Step 1 of 12:
Dice the red cabbage finely. Wash the parsley, spin it dry, and chop finely. Wash the potatoes.
Step 2 of 12:
Fill a pressure cooker to the minimum mark with salted water and add the potatoes without the insert. Close the pot according to instructions, set the cooking crown in the lid to level 2 (quick cooking level), and bring the potatoes to a boil with full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 10 minutes begins.
Step 3 of 12:
After the cooking time has ended, release the pressure from the pressure cooker according to instructions and open it. Peel the potatoes and mash them in a bowl with a potato masher.
Step 4 of 12:
Add the red cabbage and parsley to the potato mixture and season the whole thing with salt and nutmeg. Add the egg and 1 tbsp of cornstarch and knead everything with your hands until a smooth mixture forms.
Step 5 of 12:
Lay out a sheet of plastic wrap on your work surface and sprinkle it with half of the cornmeal. Place the potato mixture on top, form it into a roll, and sprinkle the remaining cornmeal over it. Wrap the plastic wrap around the potato dough, twist the ends tightly, and refrigerate the roll for about 20 minutes.
Step 6 of 12:
To finish the patties, remove the plastic wrap and cut the roll into about 8 evenly thick slices. Heat the butter in a sealed pan, fry the potato patties in it for about 3 minutes per side over medium heat until golden brown, and keep warm until serving.
Step 7 of 12:
Flatten the beef topside slices (e.g., with the bottom of a casserole dish). Drain the pearl onions and halve them. Wash the arugula, spin it dry, and roughly tear it. Wash, clean, and chop the soup vegetables. Peel and roughly dice the onion.
Step 8 of 12:
Season the beef topside slices with salt and pepper and top each with a slice of Serrano ham. Mix the pearl onions, arugula, and mustard. Distribute a quarter of the mixture onto the meat so that only half of the slices are covered and a border of about 2 cm remains free. Then, roll up the roulades tightly from the filled side and secure the edges with toothpicks.
Step 9 of 12:
Heat the oil in a pressure cooker, sear the roulades on each side for about 1 minute, and then remove them. Add the prepared vegetables to the pot and roast for 5 minutes. Season the mixture with salt and sugar, then add the tomato paste and roast briefly. Finally, deglaze the contents with red wine and simmer until the liquid is reduced by half. Add 400 ml of water and place the roulades in the sauce.
Step 10 of 12:
Close the pressure cooker according to instructions, set the cooking crown in the lid to level 2 (quick cooking level), and bring the roulades to a boil with full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 15 to 20 minutes begins.
Step 11 of 12:
After the cooking time has ended, release the pressure from the pot according to instructions and open it. Remove the roulades and keep warm. Strain the sauce through a sieve, return it to the pot, and bring to a boil. Mix 1 tbsp of cornstarch with a little water and add it to the sauce while stirring. When it has thickened slightly, return the roulades, freed from the toothpicks, to the sauce and simmer for another 5 minutes.
Step 12 of 12:
Arrange the roulades with the potato-red cabbage patties on plates and drizzle with some sauce. Serve the remaining sauce in a gravy boat on the side.
