Home-Style Beef Roulades
by @NomNomA Sunday meal as it should be: dark sauce, tender beef and an aroma that fills the kitchen while braising. Browning takes half an hour, after that the oven does all the work — which is why this dish also succeeds for beginner cooks.
Source / link: Deutsche Hausmannskost (Klassiker)
Ingredients
| 4 | Beef roulades (about 180 g each, from the round, thinly sliced) |
| etwas | Salt |
| etwas | Pepper |
| 4 TL | Medium-hot mustard |
| 8 Scheiben | Breakfast bacon |
| 4 | Pickled gherkins (quartered lengthwise) |
| 2 | Onions (finely diced) |
| 2 EL | Clarified butter |
| 1 | Carrot |
| 100 g | Celeriac (finely diced) |
| 1 EL | Tomato paste |
| 200 ml | Dry red wine |
| 700 ml | Beef stock |
| 2 | Bay leaves |
| 4 | Juniper berries |
| 3 | Peppercorns |
| 1 TL | Cornstarch (stirred into cold water) |
| 1 EL | Crème fraîche (optional) |
Preparation
Step by step through the recipe
- 1 Pat the 4 beef roulades dry and lay them out flat. Season with salt and pepper and brush them thinly with 4 TL medium-hot mustard.
- 2 Spread the 8 Scheiben breakfast bacon over the roulades, arrange the 4 gherkins, quartered lengthwise, on top and scatter some of the onions over them. Roll up, fold in the ends and secure with roulade pins or kitchen twine.
- 3 Heat 2 EL clarified butter in a roasting pan and sear the roulades all over until browned. Remove and set aside.
- 4 Sear the remaining 2 onions, 1 carrot and 100 g celeriac in the roasting fat. Briefly fry the 1 EL tomato paste with them.
- 5 Deglaze with 200 ml dry red wine, let it reduce briefly and pour in 700 ml beef stock. Add 2 bay leaves, 4 juniper berries and 3 peppercorns, then place the roulades back into the roasting pan.
- 6 Cover and braise at 160 °C (or on the hob over low heat) for about 2 hours, turning the roulades once halfway through.
- 7 Lift out the roulades and keep them warm. Strain the sauce through a sieve, bring it to the boil and thicken it with 1 TL cornstarch (stirred into cold water). Stir in 1 EL crème fraîche, season with salt and pepper and serve the sauce with the roulades.
Notes & tips
Tip: Do not roll the roulades too tightly and fold in the ends, otherwise they will burst open during braising. To flatten the meat, place the slices between two layers of plastic wrap and pound them flat with the bottom of a pot. The sauce can be cooked the day before, and reheated it tastes even better the next day. If cornstarch is not desired, simply let the sauce reduce uncovered for ten minutes. Serving suggestion: red cabbage with boiled potatoes or bread dumplings. Note: Contains cow's milk.
Nutrition
estimated per serving- Calories
- 755 kcal
- Protein
- 27 g
- Fat
- 35 g
- Carbs
- 85 g
– = ingredient not in nutrition database (estimate incomplete)
