← All recipes

🍽️ Your Perfect Roulade: Juicy Braised with Creamy Sauce

574 kcal · 180 min · 4 servings

Ingredients

• 10 beef roulade(s) (good quality)
• salt and pepper
• 1 tube(s) mustard, medium-hot
• to taste pickle(s) (sliced into strips)
• 24 slice(s) bacon, streaky (smoked)
• 1 bunch soup vegetables
• to taste tomato paste
• to taste red wine
• 250 ml cream
• to taste fat for frying

Instructions

1. 1. Rinse the meat under running water and pat it completely dry with a kitchen towel.
2. 2. Season the meat slices generously with salt and pepper.
3. 3. Spread a thin layer of mustard over the meat slices.
4. 4. Place about three to five strips of gherkin and one to two strips of bacon on each piece.
5. 5. Roll the meat up tightly.
6. 6. Secure the roll with wooden skewers or kitchen twine.
7. 7. Heat some fat or clarified butter in a pot.
8. 8. Sear the roulades on all sides until brown.
9. 9. Remove the roulades from the pot and set them aside.
10. 10. Roughly chop the soup vegetables (celery, leek, carrots, and onions).
11. 11. Fry the vegetables in the remaining fat.
12. 12. Stir some tomato paste into the vegetables.
13. 13. Return the roulades to the pot.
14. 14. Add water and red wine until the roulades are covered by about three quarters.
15. 15. Cover the pot with a lid.
16. 16. Braise the roulades in the preheated oven at 180 degrees Celsius (top and bottom heat) for two hours.
17. 17. Add a little water or wine if necessary, as the liquid may evaporate.
18. 18. Remove the roulades from the pot and keep them warm.
19. 19. Stir the cream into the sauce.
20. 20. Puree the sauce with a hand blender until smooth.
21. 21. Finally, season the sauce to taste with salt and pepper.
22. 22. Serve the roulades best with sweet red cabbage containing plenty of apple puree, and bread dumplings.
23. 23. Enjoy the dish, which not only looks great but is also very popular with all guests.

Nutrition per serving

• kcal: 574
• Protein: 36 g · Fett/Fat: 43 g · Carbs: 10 g