Roulades Differently with Side Dish

5 from 5 votes
Prep Time 40 mins
Cook Time 25 mins
Rest Time 10 mins
Total Time 1 hr 15 mins
Course Dinner
Cuisine European
Servings 2 people



  • Salt, pepper, as needed
  • 3 Tablespoon Mustard medium hot
  • 1 middle Carrot (sliced)
  • 1 size Pickles + cucumber juice (thinly sliced)
  • 8 Discs Bacon slices (for about 4 pieces each)
  • 2 Piece Freshly sliced ​​shallots
  • 6 Pcs. Fat bacon 3 strips per roulade
  • Fry twine
  • Oil for frying
  • 1 Bowl Vegetable bouquet
  • 0,5 Teaspoon. Peppercorns
  • 6 Pcs. Juniper berries
  • 1 toe Fresh garlic
  • 2 Discs Ginger
  • 3 Pcs. Bay leaves
  • Roast dry in a pan



  • The vegetables, peel, clean, and cut into slices (carrot, cucumber, onion) I use the leftovers for a vegetable broth that I run next to. From the vegetable bouquet I take some celery, carrots, leeks, onions, I remove the first peel but leave the other on, Brings a nice color. Put all the vegetables in a saucepan and pour water so that everything is covered, then add the roasted spices. let simmer gently.
  • I pound the roulade a little flat with a saucepan. Then salt, pepper from the mill is put on the meat, and the mustard can be spread thickly, then the vegetables, bacon and bacon, as well as the cucumber, placed across the roulade. I like to use a pressure cooker, it only takes 25 minutes.
  • Let the fat get hot, roll up the roulade, tie it tightly and then fry on all sides, fry the rest of the vegetables. Pour the broth on or over it so that there is enough liquid in the pot, now the pot can be closed. The valve should adjust to the second ring, I switched the stove to level 4. If you can see the ring, cook for 20 minutes from there.
  • For the sauce to bind I kneaded, cornstarch with butter of the good quality. I then stirred it into the broth, it binds everything well. As a side dish we had mashed potatoes mixed with the carrots from the broth. And a little salt, because it always works. I think that's it. Good Appetite
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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