Beef Roulade

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 2)

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
Beef Roulade
Beef Roulade

Instructions

  1. Salt and pepper the inside of the beef roulades and brush with the hot mustard.
  2. Then make the farce (the filling):
  3. Melt the bacon in a pan, then drain off the excess fat; Add the chopped mushrooms and sauté. Add the contents of the pan to the minced meat. In addition there are the finely chopped onion, the garlic, the spices and the finely chopped parsley. Mix everything well. Divide the farce in two, place each on a roulade and press down a little flat. In the middle of the farce half a pickle. Then roll the roulades together and pin them.
  4. In a saucepan (I personally prefer the pressure cooker) sear the roulades in a little oil on all sides and then remove them. Then fry the chopped root vegetables briefly in the remaining fat, deglaze with the broth and wine, add the bay leaf and then put the roulades on top, close the pot tightly and let simmer for a good 30-35 minutes (in a normal pot then at least one Hour, more like 1.5).
  5. Take out the roulades, puree the vegetables with the stick, add some seasoning, add cream or creme fraiche if necessary. Thickening is not necessary, as the vegetables give the sauce the necessary thickness.
  6. This variant with the farce inside doesn`t taste as bland as the common roulades - it simply has more inner workings. And the red wine gives the sauce a slightly sour taste. Add a dash of vinegar and it tastes almost like sauerbraten. Spaetzle or potatoes with red cabbage go well with it.

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