Beef Roulades
Ingredients
- Ingredients
- 4 slices Beef roulade (each about 160 grams)
- salt
- freshly ground peppers
- 2 Tbsps sharp Mustard
- 8 small Pickled cucumbers
- 1 onion
- 1 carrot
- 8 slices Smoked bacon
- 1 Tbsp Pastry flour
- 2 Tbsps vegetable oil
- 2 Tbsps Tomato paste
- 1 Tbsp ground paprika (sweet)
- 400 milliliters dry Red wine
- 800 milliliters Beef broth
- 2 onions
- 1 bunch Soup vegetables (250 grams, such as carrot, leek and parsnip)
Preparation steps
Pat the meat down to make it a flat, season with a little salt and pepper and brush with mustard. Cut the pickles into strips. Peel, halve and cut into strips 1 onion. Peel the carrot and also cut into approximately 8 cm (approximately 2 1/2 inches) long strips. Spread two slices of bacon, a few strips of onion, pickles and carrots on the meat. Roll the meat tightly and tie with a kitchen string. Sprinkle with flour and fry in a duch oven with hot oil until browned. Stir in the tomato paste and paprika. Deglaze with the red wine and let it boil down.
Add the broth, deglazing the pan again. Trim the greens, rinse and dice finely. Peel 2 onions and dice. Add all the soup vegetables to the meat and simmer for about 1 1/2 hours covered with the lid. Turn the roulades repeatedly. Remove the cooked roulades from the sauce and warm for a short time. Pour the sauce through a sieve into another pot. Puree some of the vegetables, add to the pot and season with salt and pepper. Remove the kitchen string from the meat. Serve the roulades with the vegetables and sauce. If you wish, you can also serve with potatoes.
