John Myers
Beef Roulades Extra Juicy
The perfect beef roulades extra juicy recipe with a picture and simple step-by-step instructions.
For the sauce:
- 4 tsp Mustard
- 8 Discs Ham or bacon
- 2 Onions
- 3 Gherkins
- Salt, freshly ground pepper
- 1 tsp Oil
- 0,75 liter Red wine
- 1 glass Beef stock
- 1 Onion
- 2 Carrots
- 0,5 pole Leek
- 1 Clove of garlic
- 2 Tomatoes
- 200 g Celery bulb
- 2 tsp Tomato paste
- 2 Bay leaves
- 5 Juniper berries
- 3 Cloves
- 1 tsp Red peppercorns
- 2 tsp Cornstarch or Mondamin sauce thickener
- Clean the onions for the roulades, cut into rings and fry in 1 teaspoon of oil. Clean the remaining vegetables and cut into pieces, cut the pickles into strips. Preheat the oven to 200 ° C top / bottom heat.
- Pat the roulades dry, brush with mustard and season with salt and pepper. Top with 2 slices of ham, onions and cucumber. Roll it up and pin it with toothpicks.
- Put the cleaned vegetables and the remaining spices in the Ultra, pour over the wine and stock. Put the roulades on top. Close with the lid and stew in the oven for approx. 90 minutes. Turn the roulades after 45 minutes.
- After braising, keep the roulades warm on the lid in the oven. Strain the sauce, season to taste and thicken with the sauce thickener or cornstarch.
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