Classic beef roulades

For 5 people
  • 6 Beef rolls (approx. 190 g each)
  • 3 Pickled cucumbers (approx. 30 g each)
  • 7 medium-sized onions
  • 3 EL medium hot mustard
  • Salt
  • pepper
  • 18 slices breakfast bacon
  • 2 EL clarified butter
  • 2 EL Tomato puree
  • 150 ml dry red wine
  • 1 (approx. 1 kg) small head of red cabbage
  • 3 EL red wine vinegar
  • 2 EL pork lard
  • 300 ml Apple juice
  • 2 bay leaves
  • 5 cloves
  • 1 Glass (360 g) Apple sauce
  • 1 coated tablespoon flour
  • 1 Stalk parsley
  • Roulade needles
120 minutes
Wash the roulades and pat dry. Quarter the cucumber. Peel 5 onions, cut into 8 wedges each. Brush the roulades with mustard, season with salt and pepper. Cover each roulade with 3 slices of bacon. Place 2 cucumber quarters and 2 onion wedges at one end of each roulade. Roll up the meat tightly and pin it with the roulade needles. Heat the clarified butter in a roaster. Fry the roulades vigorously on all sides. Season again with salt and pepper. Add the remaining onion wedges and tomato paste, sauté briefly. Deglaze with 1/2 liter of water. Cover and cook for about 40 minutes. Pour in another 350 ml of water and red wine and simmer for another 40 minutes until the end. In the meantime, clean and quarter the red cabbage, cut out the stalk. Slice or cut the cabbage into fine strips. Put in a bowl, add 1 tablespoon of salt and vinegar and goodknead. Peel and finely dice 2 onions. Heat the lard in a saucepan. Sweat the onions in it. Add the cabbage and sauté briefly. Pour in apple juice. Season with salt and pepper. Put the bay leaves and cloves in a spice sieve, add. Cover the cabbage and simmer over a medium heat for 50-60 minutes. After about 30 minutes stir in the applesauce. Mix the flour and a little water until smooth. Remove the roulades from the sauce. Stir in the mixed flour. Bring to the boil while stirring. Wash and finely chop the parsley. Serve the roulades sprinkled with parsley in the sauce. Red cabbage and boiled potatoes are enough
For 6 people:
1 person approx.:
  • 440 kcal
  • 1840 kJ
  • 47 g protein
  • 12 g fat
  • 28 g carbohydrates


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