Prepare Rouladen evenly
Gently knock very thick spots flat and cover small cracks with a thin slice of meat. Thus, the filling stays safely in the roulade when bloating.
German Recipe
Beef roulades
Spread meat flat, salt, pepper and sprinkle with mustard. Spread bacon, cucumber and onion on it. Slightly beat on the sides, roll up roulade tightly and fix with needles or kitchen yarn. Fry roulade in buttered malt all around dark. Roasting is important for the sauce. Roast vegetables and tomato paste, sprinkle with wine and stock. Melt roulade covered soft. Remove roulade, mix sauce or finely, let boil and season.
Total time
2 hr 35 min
Calories
560 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
beef roulades step by step
Fry roulades in buttered malt all around dark. Roasting is important for the sauce. Roast vegetables and tomato paste, drain with wine and stock. Melt the roulades covered softly. Remove roulades, pass the sauce or mix finely, let them boil and season.
Lunch
Dinner
German Recipes
Meat
Recipe
Beef roulades
Spread meat flat, salt, pepper and sprinkle with mustard. Spread bacon, cucumber and onion on top of it. Beat the sides slightly, roll up roulades tightly and fix with needles or kitchen yarn.
Ingredients
4 servings
Method
-
1
Cover Rouladen
Spread meat flat, salt, pepper and sprinkle with mustard. Spread bacon, cucumber and onion on it.
-
2
Roll up firmly
Slip the sides slightly, roll the roulade tightly and fix it with needles or kitchen yarn.
-
3
Fry
Fry roulades in buttered malt all around dark. Roasting is important for the sauce.
-
4
Broken
Toast vegetables and tomato paste, remove with wine and stock. Covered roulades softly stew.
-
5
Tie sauce
Remove roulades, pass sauce or mix finely, let cook and season.
Kitchen know-how
Tips for Beef roulades
Fry first with the seam
First place the roulades on the closure side in the hot clarified butter. The heat stabilizes the shape before the meat gets all-round strong roasted aromas.
Concentrate sauce instead of strongly binding
Cook the pasturine in the open until it easily covers the spoon, resulting in a full-bodied sauce without the need for a lot of flour or starch.
Variations
How to adapt this recipe
Replace the red wine with the same amount of beef fond and a tablespoon of dark grape juice. A small splash of red wine vinegar at the end ensures the necessary acidity.
For a variant without bacon, roast finely chopped brown mushrooms and roll in with cucumber and onion. The mustard is preserved as a spicy basis.
Nutrition per serving
560kcal
14.0 gCarbohydrates
46.0 gProtein
34.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Beef roulades
The thin slices from the upper shell or lower shell are best suited. They have long fibers, can be rolled well and become reliably tender due to slow bloating.
Beat the sides first over the filling, then roll tightly and secure with kitchen yarn or roulade needles. After frying, the shape usually holds by itself.
After about 90 to 120 minutes with gentle heat, a meat fork should penetrate without any significant resistance. Tough roulades usually just need a little more smoky time.
Yes. Cooled overnight in the sauce, the aromas absorb even better. The next day, slowly heat everything covered and season the sauce until it is finally seasoned.
Keep cooking