Beef Roulades

Small beef roulades, stuffed with a filling of bacon, green onions, and pickles, are an old German specialty.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 600 g Meat, beef, side

  • 2 spoons Mustard

  • 2 piece Cucumbers, sour

  • 120 g Meat, pork, smoked bacon

  • 2 piece Onion, young

  • 4 spoon Oil, vegetable oil, canola

  • 2 spoons Flour, Wheat, bread flour

  • 2.5 dl Soup base, beef, cube

  • 0.5 dl Alcohol, Wine, White

  • 1 spoon Tomato, concentrate

  • 1 teaspoon Salt, table

  • 0.25 teaspoons Spices, pepper, black

Steps

  1. Cut the pickles into smaller pieces. Clean the onion, wash it, and chop it finely. Dice the bacon. Wash the steaks and dry them with paper towels. Then, lay them out on the work surface and thinly spread mustard on them. In the center of each steak, sprinkle the pickles, green onion, and bacon. Roll the steaks into roulades and secure them with toothpicks.

  2. Heat a deep pan over medium heat, then add oil and let it heat up. Brown the roulades on all sides in the hot oil, which takes about 8 minutes. Transfer the browned meat to a warmed plate, and sprinkle flour into the pan. Lightly toast the flour while stirring until it colors. Pour in the broth, wine, add tomato paste, and season with salt and pepper to taste. Use a spatula to scrape the bottom of the pan to release all the caramelized bits that have stuck to the pan and mix everything well. Wait for the sauce to come to a boil, then cook for another 1 minute.

  3. Return the roulades to the pan and pour the sauce over them. Cover the pan, reduce the heat, and cook the dish for another 45 to 50 minutes. If the sauce becomes too thick, add a bit more broth as needed. Turn the roulades several times during the braising process.

  4. Remove the roulades from the pan and take out the toothpicks. Arrange them on plates and pour the sauce over them. Serve with a side dish.

Nutrition Information (Per 100g)

  • Calories: 189 kcal
  • Fat: 12 g
    • Saturated Fat: 2.53 g
  • Carbohydrates: 2 g
    • Sugars: 0 g
  • Protein: 15.05 g
  • Fiber: 0.11 g

Advice

The steaks should be about 3 mm thick and free of fat.