← All recipes

🍽️ Classic Beef Roulades

580 kcal · 180 min · 4 servings

Ingredients

• 8 beef roulade(s)
• 5 onion(s)
• 4 pickle(s)
• 4 tbsp mustard, medium-hot
• 12 slice(s) breakfast bacon
• 2 tbsp ghee
• 1 piece root celery
• 1 carrot(s)
• 0.5 stalk leek
• 0.5 bottle red wine (good, approx. 375 ml)
• salt and pepper
• 0.5 liter beef stock (rich)
• tsp cornstarch
• 1 splash pickle juice

Instructions

1. 1. Pat the meat slices dry with a kitchen towel.
2. 2. Slice the onions into half rings.
3. 3. Cut the gherkins into long strips.
4. 4. Set out kitchen twine and scissors within reach.
5. 5. Spread the flattened meat slices thinly with mustard.
6. 6. Season the meat with salt and pepper.
7. 7. Distribute about half of the onion rings onto each meat slice.
8. 8. Place one and a half slices of breakfast bacon on each roll.
9. 9. Place half a gherkin (or more) on each roll.
10. 10. Fold in the long sides of the meat slightly.
11. 11. Roll the roulade tightly.
12. 12. Tie the roll securely with kitchen twine.
13. 13. Heat ghee in a pan.
14. 14. Sear the roulades on all sides.
15. 15. Remove the roulades from the pan.
16. 16. Place the roulades in a casserole pot.
17. 17. Chop the celery, remaining onion, leek, and carrots finely.
18. 18. Fry the vegetables in the pan.
19. 19. Stir the vegetables when they are lightly golden.
20. 20. Deglaze the vegetables with a thin layer of red wine.
21. 21. Do not stir further and let the liquid evaporate.
22. 22. Add another layer of wine if the vegetables start to dry out again.
23. 23. Stir briefly and let the liquid evaporate.
24. 24. Repeat this process until the half bottle of wine is used up.
25. 25. Add the beef stock, some salt, pepper, and the rest.
26. 26. Place the pot on a low flame.
27. 27. Put the pot in the oven for one and a half hours at about 160 degrees Celsius top/bottom heat.
28. 28. Add some liquid if necessary.
29. 29. After one and a half hours, test if the roulades are tender.
30. 30. Press gently with a cooking spoon, they should yield.
31. 31. Simmer them for another half hour if they are not tender.
32. 32. Carefully lift the roulades out of the pot.
33. 33. Keep the roulades warm.
34. 34. Strain the sauce through a sieve.
35. 35. Bring the sauce back to a boil.
36. 36. Mix about one tablespoon of mustard with some water and cornstarch.
37. 37. Pour the mixture gradually into the boiling sauce while stirring.
38. 38. Stir until the desired thickness is reached.
39. 39. Season the sauce with salt, pepper, red wine, and gherkin brine.
40. 40. 830 Kcal per serving.

Nutrition per serving

• kcal: 580
• Protein: 50 g · Fett/Fat: 35 g · Carbs: 15 g