Rhenish Beef Roulades
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 beef roulade (s)
- 3 onion (s)
- 12 slices bacon
- 3 medium pickled cucumber (s)
- Mustard (Dijon mustard)
- salt and pepper
- soy sauce
- Beef broth
- some cornstarch
- oil
- butter
- possibly cream
- water
Print Recipe
Pin Recipe Instructions
- If necessary, beat the roulades a little thinner. Prepare a liter of beef broth (homemade or instant). Roughly dice the onions and cucumbers.
- Season the roulades properly with salt and pepper. Then coat thickly with the mustard. Place two slices of bacon on top. Place a handful of cucumbers and onions at the top. Fold in the margins and roll up. Fix with roulade needles or twine.
- Heat an oil and butter mixture in a large roasting pan. Fry the roulades on all sides until they turn a dark color. Just before finishing roasting, brown the remaining onions. Deglaze with several splashes of soy sauce. Season the roulades all over again with salt and pepper. Pour hot broth or water over a total of 4 - 5 times, allow to boil over and over again, loosening the roast in the process.
- Then add as much stock as you need the sauce. And always solve the roast set nicely. Let simmer easily over a low heat for 2 - 3 hours. The meat is tender as butter. Of course the oven also works at 150 ° C, but I`ve had better experiences on the stove.
- Finally, remove the meat and let the sauce reduce a little. Now it may be that the sauce is too strong, then just add some hot water. Otherwise it would actually only have to be seasoned with pepper at the end. Of course you can also boil them down with a little cream. Possibly bind with cornstarch mixed in water. It goes well with dumplings with red cabbage.
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