Classic beef roulades

  • 1 medium sized carrot
  • 4 medium-sized onions
  • 3 Pickled cucumbers (jar)
  • 6 beef rolls (approx. 180 g each)
  • Salt
  • pepper
  • 3 TL medium hot mustard
  • 6–12 slices smoked
  • mixed bacon
  • 2 EL clarified butter
  • 1 EL Tomato paste
  • 1 1 / 2–2 EL flour
  • Roulade needles, wooden skewers or kitchen twine
150 minutes
Peel, wash and roughly dice the carrot. Peel the onions. Roughly dice 2, cut 2 into fine rings. Quarter the cucumber lengthways. Dab the roulades dry, flatten them if necessary. Season with salt and pepper, brush with mustard.
With 1–2 slices of bacon, 2 cucumber quarters and someCover onion rings so that a small edge remains free. Roll up from the narrow side. Pin or wrap.
Heat the clarified butter in a large roaster. Fry the roulades vigorously all round, remove. Fry the carrot and onion cubes in the frying fat. Sweat the tomato paste briefly. Deglaze with approx. 3/4 l water and bring to the boil.
Put the roulades back into the roasting pan and cook covered for 1 1/2–2 hours.
Keep the roulades warm. Pour the stock through a sieve into a saucepan. Mix the flour and 4 tablespoons of cold water until smooth. Stir in the stock, bring to the boil and simmer for about 5 minutes. To taste. Serve the roulades in the sauce.
Green beans and boiled potatoes go well with this. Drink tip: strong red wine, e.g. B. Pinot Noir.
1 person approx.:
  • 580 kcal
  • 48 g protein
  • 36 g fat
  • 11 g carbohydrates


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