John Myers
Ingredients for 4 servings:
- 4 beef roulade(s), approx. 150 g each
- 8 slice(s) streaky bacon, smoked
- 1 vegetable onion(s)
- 4 tsp mustard, medium hot
- 250 ml beef broth
- 1 tsp tomato paste
- 1 tsp paprika paste
- salt and pepper
- Paprika powder, sweet
- Sunflower oil or clarified butter for frying
- cornstarch
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes
Wash the roulades if necessary and pat dry. Peel and finely dice the onion. Spread the roulades on the work surface and smooth them out completely. Season the meat with salt, pepper, and paprika. Spread 1 teaspoon of mustard on each roulade. I usually use medium-hot mustard, but this recipe also tastes great with sweet mustard. Place two slices of streaky bacon lengthwise on top. (I don’t use breakfast bacon. I have the butcher slice the smoked streaky bacon like cold cuts. The flavor it imparts is different than breakfast bacon or bacon.) Now spread about 2 tablespoons of diced onion over the bacon on each roulade. Fold the long sides of the roulades slightly inwards and then roll up from the narrow side, not too tightly, securing them either with roulade pins or kitchen string. Heat the fat in a casserole dish and fry the roulades over medium heat until browned all over, then remove. Now add the tomato and bell pepper paste to the pan’s pan juices and fry for 1-2 minutes, stirring, then top up with the beef stock. Add the roulades back in and, depending on their size, braise covered for about 1-1.5 hours over the lowest heat, turning occasionally. Once the roulades are cooked, remove them from the liquid. Thicken the stock with cornstarch, let it simmer for 1 minute, and season again with the spices. You may need a small pinch of sugar to round it off. Return the roulades to the sauce. We like to eat it with potatoes or spaetzle, as well as red cabbage or green beans, or sometimes with bean salad made from green beans.
Facebook Comments