Fine Roulades
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 roulade (s) (beef), approx. 5 mm thinly sliced, 130 - 150 g each)
- 4 teaspoon mustard (Dijon)
- 4 pickled cucumber (s)
- 4 beefsteak tomato (s)
- 2 medium onion (s)
- 80 g bacon, streaky
- 1 small Jar olives, green, pitted
- 250 ml beef broth
- salt
- pepper
- Fat for frying
- some sauce thickener and / or cream to thicken
Print Recipe
Pin Recipe Instructions
- Wash the roulades, pat dry and carefully pound them flat. Salt and pepper on both sides, spread a teaspoon of mustard on the inside.
- Finely dice the onion and bacon and fry over medium heat until both are translucent (do not let them get too brown). Then distribute on the roulades. Cut the olives into slices and the pickles into strips. Peel, core and dice the tomatoes. Distribute the olive slices, cucumber strips and diced tomatoes evenly on the meat slices. Roll up the roulades and secure with wooden skewers or needles.
- Heat the frying fat in a roaster and fry the roulades all around for about 10 minutes. Add the beef stock and bring to the boil briefly. Cover the roasting pan and let the meat simmer over a medium heat for about 20-30 minutes.
- At the end of the cooking time, remove the roulades and briefly bring the sauce to the boil. Thicken a little with a sauce thickener and / or cream, it should not become too thick.
- It is best to serve parsley potatoes and red cabbage with it.
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