John Myers
Beef: Beef Roulades
The perfect beef: beef roulades recipe with a picture and simple step-by-step instructions.
- 5 piece Beef roulades
- Mustard
- Salt pepper
- Sweet paprika
- 250 g Bacon in strips
- 10 piece Gherkins
- 3 size Cut onions
- Clarified butter for frying
- 2 liter Vegetable broth
- Tap the beef roulades a little, I do that in a foil bag with a flat meat mallet. Spread out the meat slices, season with salt & pepper, brush with the mustard (about 1 teaspoon per roulade), then lightly sprinkle the paprika on top.
- Place the bacon cut into strips, the lengthways cut pickles and the cut onions on the roulades and distribute them. Now roll up the roulades and tie them with kitchen twine. Fry well on all sides, then fill up with vegetable stock and simmer for a good 1 to 1.5 hours, the roulades should be soft.
- I tied the sauce here with yeast flakes.
- We had boiled potatoes and mixed vegetables with it.
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