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🍽️ Juicy Beef Rouladen with Pancetta and Sour Pickles

421 kcal · 30 min · 4 servings

Juicy Beef Rouladen with Pancetta and Sour Pickles Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the meat slices under cold water and pat them completely dry with kitchen paper.
  2. 2. Season both sides of the meat slices generously with salt and freshly ground pepper.
  3. 3. Spread a thin layer of whole-grain mustard on one side of each meat slice.
  4. 4. Slice the sour pickles into thin, even rounds.
  5. 5. Place one slice of sour pickle and a piece of pancetta (Italian cured pork belly) in the center of the mustard-coated side of the meat.
  6. 6. Roll the meat up tightly from the short side so that the filling is inside.
  7. 7. Tie the roulade securely with kitchen twine at two or three points to keep its shape.
  8. 8. Insert a bay leaf into the opening of the roulade before tying it securely.
  9. 9. Brush the outside of the tied roulade once more with a thin layer of whole-grain mustard.
  10. 10. Peel the onions and cut them into thin wedges or small cubes.
  11. 11. Heat the oil in a large casserole pot over medium-high heat.
  12. 12. Sear the roulades on all sides until they have a golden-brown crust.
  13. 13. Add the cut onions to the pot and sauté them briefly with the meat.
  14. 14. Stir in the tomato paste and let it cook for about one minute until it darkens slightly.
  15. 15. Deglaze the dish with wine and meat broth.
  16. 16. Scrape the browned bits from the bottom of the pot with a wooden spoon and stir them in.
  17. 17. Reduce the heat to low, cover the pot, and let the roulades simmer gently for approx. 45 minutes.
  18. 18. Remove the roulades from the pot, cut the kitchen twine, and slice the roulades into bite-sized pieces.
  19. 19. Serve the roulades hot with the sauce from the pot as desired.

Nutrition per serving