Beef Roulade

Summary

Ingredients

• 2 beef roulade (s)
• 1 tablespoon mustard, hot

For the farce:

• 50 g minced meat, mixed
• 100 g bacon
• 5 mushrooms
• 1 large onion (s)
• 1 clove garlic
• 1 pinch (s) pepper
• 1 pinch (s) paprika powder
• 1 bunch parsley
• 1 pickle (s)

For the sauce:

• Root system, (carrots, parsley, celery, leek)
• 0.33 cup broth
• 0.67 cup wine, red, dry
• 1 bay leaf
• Possibly cream, creme fraiche, possibly a dash vinegar

Print Recipe Pin Recipe

Instructions

1. Salt and pepper the inside of the beef roulades and brush each with hot mustard.
2. Cook the bacon in a pan over medium heat until the fat renders, about 5-7 minutes. Drain off excess fat, leaving 1-2 tablespoons in the pan.
3. Add the chopped mushrooms to the pan and sauté over medium heat for 3-5 minutes until softened.
4. Transfer the cooked bacon and mushrooms to the minced meat. Add the finely chopped onion, minced garlic, spices, and finely chopped parsley. Mix everything well together.
5. Divide the farce in half. Place each portion onto a roulade, press down slightly to flatten, and place half a pickle in the middle of the farce.
6. Roll each roulade tightly and secure with pins or kitchen twine.
7. Heat a little oil in a large saucepan or pressure cooker over medium-high heat. Sear the roulades on all sides until browned, about 8-10 minutes total. Remove and set aside.
8. In the same pan, add the chopped root vegetables and fry over medium heat for 2-3 minutes.
9. Deglaze the pan with the broth and wine, scraping up browned bits from the bottom. Add a bay leaf.
10. Return the roulades to the pan. Cover tightly and simmer over medium-low heat for 30-35 minutes in a pressure cooker, or 60-90 minutes in a regular pot.
11. Remove the roulades and set aside. Puree the vegetables and cooking liquid using an immersion blender or sieve to create a smooth sauce. Season to taste with salt and pepper. Add a dash of vinegar if desired for a sauerbraten-like flavor. Stir in cream or crème fraîche if desired for extra richness.
12. Serve the roulades with the sauce alongside spaetzle or potatoes with red cabbage.