Beef Roulades from Pressure Cooker, Prepared with Low Fat Content
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 beef roulade (s)
- salt and pepper
- Mustard, hot or medium hot
- 1 piece (s) bacon, mixed, lean, small
- 1 onion (s), possibly 2, depending on size, cut into strips
- 3 pickles, cut into sticks, possibly only 2
- 1 bay leaf
- some fat, at will
- 750 ml water
- Sauce thickener, dark or
- some flour
- water, cold to stir
- possibly Maggi
Print Recipe
Pin Recipe Instructions
- Spread out the roulades flat, sprinkle with salt and pepper and spread thinly with mustard. I then always take a packaged piece of lean pork belly and let it freeze a little because of the better processing. Then I cut off the fat and any cartilage as best I can, then first cut into slices, from them the lean strips and spread them on the roulades. In between I put the onion pieces and the cucumber strips. Then roll it up from the narrower side and secure it with roulade needles.
- Heat some fat in the pressure cooker and fry the roulades well on all sides. Pour in about 1/2 - 3/4 liter of water, add the bay leaf and close the pot, let it boil up.
- After 35 minutes, cool the pot under running cold water until the pressure is gone, open it, take out the roulades and place them on a plate.
- Pour the roast liquid through a sieve into a saucepan, add a little hot water if necessary, bring to the boil, bind with a sauce thickener or flour mixed with water and season to taste. Remove the needles from the roulades, let them steep in the sauce and serve. We like to eat boiled potatoes and red cabbage with it.
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