cara
Master Chef
there is already a recipe for Rouladen here, but as I make them a bit different...
4 thin slices beef (top round)
The beef has to be long and thin so that you can roll it and make it into a parcel.
(see here what they should look like)
4 gherkins
8 slices of bacon
mustard
salt and pepper
clarified butter
sting or cotton (twist works well) for tying the rouladen up with
(beef) broth
redwine
onions
garlic
carrots
celery
1 can tomatoes in pieces
Cut the vegetables in cubes
Clean the meat, pat dry, and put flat out next to each other. Make sure that the long side is from top to bottom!
Spread a thin layer of mustard over one side of each piece of meat.
Salt and pepper
Place 2 slices of bacon on each slice over the mustard
Place a gherkin on every slice. If they are rather thick you can cut them in half or in quarter
To roll the Roulade first fold the edges inward so the filling won't fall out.
Now start rolling at the bottom and make a small rolled parcel ;o)
Fix with stings (in G there are Rouladen-Nadeln) or tie with the twist.
Heat the clarified butter in a roasting pan. Fry the Roulades from all sides until fine browned.
Remove the Roulades from the pan (careful!) and add the onions. Fry until light brown, add the rest of the veggies and roast a bit.
Deglaze with a glass of Red.
Add the canned tomatoes (alternatively you can add just tomato puree), stir well and place the beef back in the pan.
Add some brooth or more wine, as you like, so that they are about half covered.
Place in oven for at least 2h at 180°C/350°F.
In between make sure there is still enough fluid
When ready make a sauce from the fluids.
Served best with red cabbage and potato dumplings ;o)
4 thin slices beef (top round)
The beef has to be long and thin so that you can roll it and make it into a parcel.
(see here what they should look like)
4 gherkins
8 slices of bacon
mustard
salt and pepper
clarified butter
sting or cotton (twist works well) for tying the rouladen up with
(beef) broth
redwine
onions
garlic
carrots
celery
1 can tomatoes in pieces
Cut the vegetables in cubes
Clean the meat, pat dry, and put flat out next to each other. Make sure that the long side is from top to bottom!
Spread a thin layer of mustard over one side of each piece of meat.
Salt and pepper
Place 2 slices of bacon on each slice over the mustard
Place a gherkin on every slice. If they are rather thick you can cut them in half or in quarter
To roll the Roulade first fold the edges inward so the filling won't fall out.
Now start rolling at the bottom and make a small rolled parcel ;o)
Fix with stings (in G there are Rouladen-Nadeln) or tie with the twist.
Heat the clarified butter in a roasting pan. Fry the Roulades from all sides until fine browned.
Remove the Roulades from the pan (careful!) and add the onions. Fry until light brown, add the rest of the veggies and roast a bit.
Deglaze with a glass of Red.
Add the canned tomatoes (alternatively you can add just tomato puree), stir well and place the beef back in the pan.
Add some brooth or more wine, as you like, so that they are about half covered.
Place in oven for at least 2h at 180°C/350°F.
In between make sure there is still enough fluid
When ready make a sauce from the fluids.
Served best with red cabbage and potato dumplings ;o)
