John Myers
Meat: Classic Beef Rolls
The perfect meat: classic beef rolls recipe with a picture and simple step-by-step instructions.
- 4 piece Beef roulades from the butcher you trust
- Pepper and salt
- 2 tablespoon Herb mustard *
- 12 Discs Smoked bacon, cut whole
- 4 piece Fresh onions
- 4 piece Gherkins
- 1 piece Apple
- Fat for frying
- 0,25 liter Red wine tart
- 1 teaspoon Meat stock cubes *
- 1 a cup Sour cream
- First, pepper and salt the meat, brush with mustard – be careful, the homemade mustard is hot as hell!
- Spread three slices of the very thinly sliced bacon on top.
- Peel and dice the onions. Spread on the roulades.
- Peel, core and eighth the apple, cut the cucumber into fine strips. Now put both on the meat as well.
- Roll up and secure with a skewer.
- Heat the fat in a pressure cooker and sear the roulades on all sides. Remaining onions and also add the ones that fell out when rolling up and stew them with them.
- Pour in the wine and some water, stir in the meat stock and close the lid. Let it cook for about 15 minutes. (But it shouldn’t hiss anymore!) Remaining onions and also add the ones that fell out when rolling up and stew them with them.
- Let the pot cool down, open it and take out the roll drawers and place them on a baking tray. Keep warm in the pipe.
- Season the sauce with pepper, salt and possibly a pinch of sugar. Stir in the sour cream and strain it through a sieve. If you like it strong, you can add another shot of red wine and a teaspoon of mustard.
- There was also Franconian potato dumplings according to Bauer Link dumplings: Franconian potato dumplings according to Bauer Link from Winkelhaid with red cabbage.
- P.S. For large-scale production, I seared the roulades one after the other in the pan. Put the wine, some water, meat broth and the remaining onions and cucumber in a large roasting pan and stew the roulades at 160 degrees in the oven for about 1.5-2 hours, then stir the sauce with the sour cream and pour it through the sieve.
- * Links to stock: Medium hot herb mustard and spice mixes: meat stock concentrate
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