Beef Roulades in Buttermilk
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 beef roulade (s)
- 1 tablespoon oil
- 1 tablespoon mustard, if possible Dijon mustard
- salt and pepper
- 100 g bacon, mixed, smoked and finely sliced
- 1 onion (s), finely chopped
- 2 pickles, finely chopped
- 2 tablespoon clarified butter or lard
- 1 tablespoon flour
- 1 liter buttermilk
Print Recipe
Pin Recipe Instructions
- Spread out the roulades, massage in some oil, spread mustard on top, pepper and salt, then let rest for 15 minutes.
- Mix the bacon, cucumber and onions and spread over the meat. Roll up the roulades and secure with toothpicks, roulade needles or string. Turn in the flour.
- Heat the fat in a saucepan and fry the roulades well on all sides. First pour in some water, bring to the boil and add the buttermilk, enough to just cover the roulades. Simmer on a low flame for about 2 hours until the roulades are soft, depending on the size. Season the sauce to taste before serving.
- Any type of pasta or dumpling fits as a side dish. We love the Bohemian dumplings and red cabbage with it.
- The rest of the roulades, cut horizontally, are very suitable for a cold buffet.
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