Classic roulades

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
4.2 29
COOK TIME
165 mins
TOTAL TIME
165 mins

Ingredients

Servings: 4
  • 2 Onions
  • 2 Gherkins
  • 80 g streaky smoked bacon
  • 4 Beef roulades (approx. 180 g each)
  • 7-10 Tbsp salt, pepper, sugar
  • 4 coated tablespoons medium hot mustard
  • 2 TABLESPOONS clarified butter
  • 1 TABLESPOON Tomato paste
  • 1⁄4 l dry red wine
  • 1 TABLESPOON Cornstarch
  • 7-10 Tbsp roulade yarn, needles, wooden skewers or staples

Directions

  1. 1

    Onions peel, finely dice. Cucumbers and bacon also finely dice. Dab meat dry, season with salt and pepper. Spread 1 tablespoon of mustard on each slice of meat, leaving an approx. 1 1⁄2 cm wide edge all around.

  2. 2

    Sprinkle evenly with diced onion, cucumber and bacon. Roll up slices as tightly as possible.

  3. 3

    Wrap tightly with roulade yarn like a parcel. Or fix or wrap it with roulade needles, wooden skewers or staples.

  4. 4

    Heat clarified butter in a large casserole or roasting pan. Fry the roulades in this pan for about 10 minutes until they are brown. Take them out. Fry the tomato paste for about 3 minutes.

  5. 5

    Deglaze with red wine and 1⁄2 l water and bring to the boil. Add roulades again, cover and braise at low heat for about 2 hours. Take out. Stir starch and 3 tbsp. water until smooth. Thicken the stock and bring to the boil again.

  6. 6

    Season to taste with salt, pepper and 1 teaspoon sugar. Put the roulades back into the sauce and warm them up for about 5 minutes.

Nutrition Facts

KCAL
420 kcal
CARBS
10 g
FATS
17 g
PROTEINS
43 g