John Myers
Beef Roulades with Boiled Potatoes
The perfect beef roulades with boiled potatoes recipe with a picture and simple step-by-step instructions.
- 2 Rindsrouladen
- 2 el Dijon mustard
- 2 Gherkins
- 6 Discs White bacon
- 1,5 liter Water
- 1,5 el Clarified butter
- 1 Onion
- 2 Tomato paste
- Onion powder
- Hot paprika powder
- Pepper from the grinder
- Salt
- 6 Medium sized potatoes
- Place the beef roulades on a large board and sprinkle with the spices. Spread a tablespoon of mustard on each piece of meat, then place 3 slices of bacon on top.
- Cut the pickles lengthways into strips and spread them on the bacon.
- Roll up the roulades on the broad side and fix them with a roulade needle.
- Let the clarified butter get hot in a roasting pan and put in the roulades. Fry them vigorously on all sides. A light crust is okay.
- While the meat is sizzling, peel and chop the onion. Dice the tomato.
- Then take the meat out of the pot and set it aside for a moment. Brown the onion vigorously in the remaining clarified butter. Then add the tomato cubes and the tomato paste. Mix everything well and deglaze with the water. Season with salt, paprika and pepper.
- Put a lid on the saucepan and let the beef roulades stew for a good hour at a medium temperature. Now and then check whether there is still enough sauce, otherwise add a little water. If the roulades have to stew for another 30 minutes, put the boiled potatoes on top
- So peel the potatoes and quarter them on the long side. Cook in salted boiling water until soft. Then drain and serve as soon as possible.
- Put a roulade and a couple of potatoes on each plate and pour on the sauce.
- There was also lettuce
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