Beef roulades simple and delicious

Ingredients for 4 servings:

• 4 roulades
• 8 slice(s) of thin cured ham or pork belly
• 1 onion(s)
• 3 gherkins
• 3 ½ cups cream
• Mustard, medium hot
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

always succeeds

This recipe for roulades, just like my mother used to make them, is as delicious as it is simple. If you follow the instructions, you’ll end up with a dish that has delighted every guest so far. Seasoning is unnecessary; it always turns out well. All you need are good roulades from your trusted butcher. First, season generously with salt and pepper, then spread with mustard. Place two thin slices of raw ham or belly on top and scatter the onion and cucumber strips on top. Now roll up the roulades and secure them with toothpicks. Heat a little oil in a roasting pan and sear the roulades vigorously on all sides until they develop dark stripes. Now pour in the cream. The formula is: 2/3 cup of cream per roulade. For 4 roulades, that’s about 3 1/2 cups of cream. Adjust the heat so that the roulades cook in the gently bubbling sauce with the lid closed. Turn every 30 minutes. After 1 1/2 to 2 hours, everything is done. I love Bohemian dumplings with it, but dumplings are of course the classic.