John Myers
XL Beef Roulades with Hearty Vegetable Sauce
The perfect xl beef roulades with hearty vegetable sauce recipe with a picture and simple step-by-step instructions.
- 600 g 2 Rinderrouladen
- 100 g 1 Zwiebel
- 100 g 6 kleine Gewürzgurken
- 120 g Smoked ham cubes
- 2 tbsp Medium hot mustard
- 6 big pinches Coarse sea salt from the mill
- 6 big pinches Colorful pepper from the mill
- 2 tbsp Clarified butter
- 200 g 2 Möhren
- 200 g 1 Stück Knollensellerie
- 200 g 1 Stück Porree
- 100 g 1 Zwiebel
- 2 piece Garlic cloves
- 250 ml Red wine
- 250 ml Clear beef broth (1 teaspoon instant broth)
- 100 g Cooking cream
- Peel the onion, cut in half and cut into fine slices. Cut the pickles into strips. Coat the beef roulades with medium-hot mustard (1 tablespoon each), top with onion slices, cucumber strips and diced ham. Season with coarse sea salt from the mill (3 big pinches each) and colored pepper from the mill (3 big pinches each), roll up and tie with a long thread. Peel the carrots, cut in half lengthways and cut into pieces. Clean the celery, first cut into slices and then into pieces. Clean and wash the leek and cut into rings. Peel and quarter the onion and cut into wedges. Peel and finely dice the garlic cloves. Heat clarified butter (2 tbsp) in a roasting pot and fry the roulades vigorously on all sides. Add the vegetables (carrot pieces, celery pieces, leek rings, onion wedges and garlic clove cubes) and fry with them. Deglaze / pour on the red wine (250 ml) and the clear beef broth (250 ml) and cook / roast in the preheated oven with lid at 175 ° C for about 5 hours. Remove the roulades. Transfer the vegetables with the roasting liquid to a small saucepan and puree with the blender. Finally add / stir in the cooking cream (100 g). If the sauce is still too thick, add / stir in a little hot water.
- Here the roulades are served with red cabbage and rosemary triplets. See my recipes: red cabbage-red cabbage-red cabbage rosemary triplets
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