John Myers
Beef Roulade with Apricot, Onion and Bacon Filling
The perfect beef roulade with apricot, onion and bacon filling recipe with a picture and simple step-by-step instructions.
- 60 g Dried apricots or other dried fruit to taste
- 90 g Red onions
- 100 g Breakfast bacon
- 200 g Carrots and celery
- 600 g Beef Roulade
- 1 Msp Cloves
- Salt and pepper
- 5 tsp Mustard medium hot
- 1 tbsp Clarified butter
- 150 ml Red wine, e.g. from the Ahr
- 400 ml Beef stock
- 2 tbsp Apricot jam
- Sauce thickener as required
- Apricots (depending on your taste, dried plums can also be used here) are diced into small cubes. Peel and dice the onion, mix half with the plums. Peel and dice the celery and carrots. Wash the meat, pat dry and season with cloves, salt and pepper, spread thinly with mustard. Spread some plum mixture on one end and cover with bacon. Gently fold the long sides of the roulades over them, roll up the meat and secure it with e.g.
- Fry the roulades in the hot clarified butter in a casserole vigorously all around, remove. Fry the remaining onions and soup vegetables in the hot frying fat. Add the roulades again, pour in the wine and bring to the boil. Pour in the stock and cook covered for 90–110 minutes over low heat.
- Remove the roulades from the sauce and keep warm. Pour the sauce through a sieve and chop the vegetables with the hand blender and add to the sauce again. Now stir in the apricot jam, it gives the sauce a slightly fruity taste. Heat the sauce again, season to taste and thicken slightly if necessary. Boiled potatoes and a good vegetable, such as savoy cabbage, go well with it.
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