Roulades
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 10 beef roulade (s), good quality
- salt and pepper
- Pickled cucumber (s), cut into strips
- 24 slices bacon
- 1 tube mustard, medium hot
- 1 bunch soup vegetables
- tomato paste
- 250 ml cream
- salt and pepper
- some olive oil
- red wine
- fat
Print Recipe
Pin Recipe Instructions
- Wash and dab the meat, season with salt and pepper and brush with mustard. With cucumber strips (approx. 3 - 5, depending on size) and bacon strips (approx. 1 - 2 per roulade, depending on the size of the roulade). Roll up and pin or tie.
- Fry the roulades vigorously on all sides in a saucepan in fat or clarified butter, then remove from the saucepan. Roughly chop the soup vegetables (celery, leek, carrots, onions), fry them well in the frying fat of the roulades and add a little tomato paste. Then add the roulades again and add water and red wine until the roulades are about 3/4 covered with liquid. Now let it simmer for 2 hours with the lid in a preheated oven at 180 ° C. If necessary, add more liquid (water or wine) if necessary.
- Then take out the roulades. Pour the cream into the stock and puree, this makes a fantastic sauce.
- Red cabbage (nice and sweet with a lot of applesauce in it) and bread dumplings taste best with it.
- The recipe looks great and is very popular
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