Classic Rouladen
Ingredients
- Ingredients
- 200 grams white bread (day-old)
- 80 milliliters hot milk
- 1 shallot
- 1 garlic clove
- 1 Tbsp vegetable oil
- 1 red Bell pepper
- 2 Tbsps freshly chopped Fresh herbs (such as thyme and parsley)
- 1 egg
- salt
- peppers (freshly ground)
- 8 slices Beef roulade (each about 80 grams)
- 1 Tbsp sharp Mustard
- 1 Tbsp Pastry flour
- 2 Tbsps vegetable oil
- 150 milliliters Red wine
- 400 milliliters Beef broth
- 2 carrots
- 2 shallots
- 1 stalk Celery
- 1 stalk Leeks
- 1 rosemary
Preparation steps
Preheat oven to 160°C (approximately 325°F).
For the filling, remove crusts from bread and cut bread into cubes. Pour milk over bread cubes and let stand about 10 minutes. Peel shallot and garlic, chop finely, sauté in hot oil and stir into bread cubes. Rinse and halve bell pepper, remove seeds and ribs and cut into small cubes. Stir bell pepper, herbs and egg into bread mixture and season with salt and pepper. The filling mixture should be easy to shape.
Slightly flatten beef slices, season with salt and pepper and brush with mustard. Spread filling on beef slices, tightly roll beef around filling and fasten closed with toothpicks. Sprinkle beef rolls with flour and sauté in hot oil until browned. Place beef rolls in a greased casserole dish. Deglaze frying pan with red wine and broth and pour over beef rolls. Peel and finely dice carrots. Peel and slice shallots. Rinse and finely chop celery and leek. Place vegetables and rosemary in casserole dish with beef rolls and bake about 1 1/2 hours, turning rolls repeatedly.
For the gravy, remove beef rolls from pan and thicken pan juices by reducing as desired. Season gravy with salt and pepper and serve with the beef rolls.
