Beef roulades classic recipe
Beef roulade classic recipe is simple and tasty dish. When I was a little girl, my mom used to cook this classic beef roulade recipe because it was so easy and quick to make. You can serve the beef roulade with various side dishes, such as potatoes and fresh vegetables.
The taste of the beef roulade based on the classic recipe is simply sensational; they are juicy and flavorful, with the perfect balance between savory and sweet. The ingredients for this delicious dish are quite simple: you need ground beef, bacon, onions, mustard, pickles and salt to taste. To make the dish even easier to prepare, I recommend using ready-made gravy or gravy packets rather than making them yourself.
Beef roulades are a classic French dish that’s easy to make at home. For this dish, thin slices of beef are rolled up and filled with a tasty filling. The roulades are then simmered in a rich sauce until fork-tender. Serve this dish with mashed potatoes or rice for a delicious and elegant meal.
Beef roulades classic recipe tips:
-You can use different types of beef for this recipe, e.g. B. Flank Steak, Top Round or Bottom Round.
-If you want to make the dish even easier to prepare, you can use ready-made sauces or sauce packets instead of making them yourself.
-Beef roulades are a classic French dish that’s easy to make at home. For this dish, thin slices of beef are rolled up and filled with a hearty filling. The roulades are then simmered in a rich sauce until fork-tender. Serve this dish with mashed potatoes or rice for a delicious and elegant meal.
Ingredients for beef roulades classic recipe
carrot(s) (1)
slice(s) of breakfast bacon (12)
Onion(s) (5)
Celery (1 piece/s, 1 celeriac)
Senf (4 EL)
clarified butter (2 tbsp)
Rinderroulade(n) (8)
Red wine (1/2 bottle, 1/2 liter)
pepper (salt, 1 tsp)
Gherkin(s) (4)
Leek (1/2 stick/s, 1/2 bottle of red wine, good)
Cornstarch (1 dash of cucumber liquid)
Preparation for beef roulades classic recipe
For the beef roulades, first roll them up. Then wash and pat dry with paper towels. Cut the onions into crescents and the cucumbers into lengthwise strips.
You will also need scissors and kitchen twine. Spread the mustard, salt and pepper carefully and evenly over the roulades.
Then put 1/2 onion and 1 1/2 slices of bacon and 1/2 (or more) cucumber in the middle of the roulades. Carefully fold the roulades in from both long sides before rolling them up and secure with kitchen twine like a postal package.
Melt the clarified butter in a pan and fry the roulades on all sides until browned. Remove from the pan and place in a casserole dish.
Cut the celery, onions, leeks and carrots into pieces and sauté in a pan. When they have reached a “blonde” color, stir briefly and then pour in a very thin layer of red wine.
Stop stirring and allow the liquid to evaporate, then repeat the process until the vegetables are dry again. Continue like this until you have used half of the wine bottle.
If you fry the veggies that long, they will turn very brown (which is good for both flavor and color of the sauce), but they won’t dry out. Just before adding the veggies, season with beef broth, salt and pepper and a few dashes of cucumber juice. Add all this to the roulades that are already in the casserole dish.
Cook the pot either on a low flame or at about 160 degrees Celsius for an hour and a half, adding liquid from time to time.
Press lightly with a spoon to check if the roulades are cooked through. When they’re done, they should be easy to indent. Otherwise, continue cooking for another 30 minutes before checking again.
When cooked, remove from the pot and set aside in a warm place.
For the sauce, the water is first passed through a sieve. Then bring to a boil. In a separate bowl, mix about 1 tablespoon of mustard with a little water and cornstarch.
Gradually pour this mixture into the simmering sauce, stirring, until the desired consistency is reached.
Finally, season the sauce again with salt and pepper, red wine vinegar and cucumber juice to taste.”
Pro Portion 830 Kcal