John Myers
Silesian Beef Roulades
The perfect silesian beef roulades recipe with a picture and simple step-by-step instructions.
- 6 Pc. Beef roulades from the trusted butcher
- 200 g Smoked bacon with rind
- 200 gr, Beef sausage
- 4 Pc. Pickled cucumbers, Silesian
- 5 Pc. Onions, medium
- 4 tbsp Mustard
- 2 tbsp Tomato paste
- Salt pepper
- White thread
- Oil, butter, sour cream
- Spread out the roulades individually on the board, pound each roulade lightly, sprinkle with salt and pepper and brush with mustard.
- Peel the onions, cut in half and cut each half into slices, put one onion aside. Cut off the bacon rind and set aside. Cut the bacon and sausage into thin strips approx. 4 cm long. Cut the pickles into strips long ago. Portion all ingredients evenly onto individual roulades. Roll up the roulades, folding in the sides and rolling in so that the filling does not fall out.
- Wrap each roulade with white thread and always cut the end of the thread in the middle of the roulade, so it will be easier to find the end later.
- Heat the oil and butter in a pan, place the bacon rind on top and fry lightly (not too hot, so that the butter burns with it). Lightly salt and pepper each roulade on the outside and brown in the pan. Better slowly at a level not too high.
- When the roulades are seared, take them out of the pan for a moment. Braise the rest of the onion slices in the pan, stir in the tomato paste, lightly roast and dilute with a little water.
- Put the roulades back in the pan and cover them for approx. 1 hour on a low heat setting. The roulades let out enough juice so that additional water is not necessary. If there is not enough liquid in the pan, water can be added.
- After the braising time, remove the roulades and keep them warm. Remove the bacon rind and puree the sauce. Stir in a little flour to thicken (not too much, otherwise it tastes very floury). Remove the sauce from the heat, season and refine with sour cream.
- Remove the thread from the roulades, place the roulades in the sauce and keep warm until set up. It is mandatory to serve Silesian dark dumplings and red cabbage with it. There used to be sour cherry compote to drink. Nowadays people tend to drink good red wine with them.
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