Summary

Ingredients

• 6 large beef roulade (s), fresh from the butcher
• 6 slices bacon
• 6 medium pickled cucumber (s)
• 200 ml mustard
• 1.1 liters water
• salt and pepper
• Paprika powder, noble sweet
• 1 tablespoon clarified butter
• 1 teaspoon cornstarch

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Instructions

1. Finely dice the bacon and pickled cucumbers.
2. Lay the roulades on a cutting board and season both sides with salt, pepper, and paprika powder.
3. Brush both sides generously with mustard.
4. Distribute the bacon and cucumber cubes on each roulade.
5. Roll up each roulade tightly and secure with kitchen twine or roulade needles, ensuring no filling escapes from the ends.
6. Heat the clarified butter in a large roaster over high heat.
7. Sear the roulades on all sides, including standing them upright, for 4-5 minutes per side, turning frequently, until dark brown.
8. Pour 600 ml of water into the roaster and reduce heat to medium.
9. Simmer for 90 minutes total, turning every 15 minutes and adding 200 ml of water at the 30-minute and 60-minute marks.
10. Remove the kitchen twine or roulade needles from the roulades.
11. Cover with a lid, cool to room temperature, and refrigerate overnight.
12. The next day, let the roulades steep in the sauce for a few minutes.
13. Dissolve the cornstarch in 100 ml of water.
14. Season the sauce with salt, pepper, and mustard to taste, adding more water if needed.
15. Stir the cornstarch mixture into the sauce, bring to a boil, and simmer for 2-3 minutes until thickened.
16. Serve the roulades with the sauce, dumplings, and red cabbage.