John Myers
Beef Roulades
The perfect beef roulades recipe with a picture and simple step-by-step instructions.
- 5 piece Beef roulades
- 4 Onions
- 3 Gherkins
- Bacon
- 5 teaspoon Mustard medium hot
- 0,5 Leek
- Celery root
- 1 Carrots
- Salt, pepper, paprika
- Cucumber water
- Tomato paste
- 1 teaspoon Cornstarch
- 2 tablespoon Clarified butter
- Rinse the roulades and pat dry. Spread a thin layer of mustard on each roulade and season with salt, pepper and paprika. Spread about 1/2 onion, a piece of bacon and, depending on the size, 1/2 cucumber in the middle of each roulade, I added a little green from the leek. Then roll up the roulades and stick them together with skewers.
- Heat clarified butter in a large pan and fry the roulades all over. Then transfer the roulades to a fireproof stew pan.
- Fry the cleaned and chopped vegetables, celery, carrot, leek and onion and tomato paste in the pan. If it easily gets color with a little broth (if you like red wine) deglaze, stop stirring and let the liquid evaporate, stir briefly and pick up again until the vegetables are nice and brown, but not dry .. That brings taste and color to the sauce. Finally, fill up with meat stock about 0.5 liters and a little cucumber water, season with salt, pepper and paprika. Then add everything to the roulades in the stew pan and stew in the oven at 160 ° C for about 1.5 to 2 hours. Now and then turn the roulades and pour in the liquid.
- When the roulades are soft, carefully remove them. Possibly pass the sauce through a sieve and bring to the boil. Mix the mustard with a little water and cornstarch and gradually stir into the boiling sauce until the desired consistency is achieved. Season again to taste and serve with boiled potatoes. You eat it with red cabbage, but we had carrot vegetables and a salad.
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