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🍽️ Classic Beef Rouladen with Vegetables

410 kcal · 30 min · 4 servings

Ingredients

• 720 g beef roulades (4 beef roulades)
• 30 g Dijon mustard (2 tbsp)
• salt
• pepper
• 160 g beef ham (8 slices)
• 2 onions
• 80 g small gherkins (4 small gherkins)
• 8 leaves sage
• 1 carrot
• 200 g celeriac (1 piece)
• 125 g leek (0.5 stalk)
• 2 tbsp olive oil
• 30 g tomato paste (2 tbsp)
• 200 ml red wine (or apple juice)
• 600 ml meat broth
• 5 peppercorns
• 2 allspice berries
• 2 sprigs thyme
• 1 bay leaf

Instructions

1. 1. Rinse the beef slices under cold water and pat them completely dry with a kitchen towel.
2. 2. Place the meat slices between two layers of cling film and pound them flat with a meat mallet or a heavy pot if they are still too thick.
3. 3. Spread the flattened meat slices thinly with mustard.
4. 4. Season the meat with salt and black pepper to taste.
5. 5. Place two slices of cooked ham on each piece of meat.
6. 6. Peel one onion and cut it into thin strips.
7. 7. Cut the gherkins into thin strips as well.
8. 8. Wash the sage leaves and shake them well to dry.
9. 9. Distribute the onion strips, gherkin strips, and sage leaves evenly over the meat.
10. 10. Fold the side edges of the meat inwards.
11. 11. Roll the meat tightly starting from the short side.
12. 12. Secure the roulade with roulade pins or toothpicks so that it does not open.
13. 13. Peel the carrot and celery and cut them into small cubes.
14. 14. Clean the leek, wash it, and cut it lengthwise in the middle.
15. 15. Cut the leek halves into bite-sized pieces.
16. 16. Cut the remaining onion into coarse pieces as well.
17. 17. Heat one tablespoon of olive oil in a large casserole pot.
18. 18. Fry the roulades all around over high heat for about seven minutes until well browned.
19. 19. Remove the roulades from the pot and set them aside.
20. 20. Heat the remaining oil in the same pot.
21. 21. Fry the prepared vegetables, stirring occasionally, for five minutes over medium heat until they brown.
22. 22. Stir the tomato paste into the vegetables.
23. 23. Fry the tomato paste for three minutes to remove the raw flavor note.
24. 24. Deglaze the mixture with red wine.
25. 25. Let the liquid reduce until it has almost completely evaporated.
26. 26. Pour in the meat broth.
27. 27. Add the spices, fresh thyme, and a bay leaf to the pot.
28. 28. Bring the sauce back to a boil.
29. 29. Place the roulades back into the sauce.
30. 30. Cover the pot with a lid and let the roulades braise gently for about one and a half hours until tender.
31. 31. Season the sauce finally with salt and pepper.
32. 32. Serve the roulades together with the vegetables and sauce directly from the pot.

Nutrition per serving

• kcal: 410
• Protein: 49 g · Fett/Fat: 16 g · Carbs: 9 g