Thin slices of beef, topped with bacon, gherkin, onion and mustard, rolled up tightly and slowly braised until meltingly tender in a rich, dark sauce. A true Sunday dish, traditionally served with red cabbage and potato dumplings.
Rinderrouladen
Rinderrouladen
Method
01
Fill the meat
Lay the slices flat, season with pepper and salt and spread each with a teaspoon of mustard. Top with a slice of bacon, some onion rings and a strip of gherkin.
02
Roll up
Roll each slice up tightly from the short side and secure with kitchen string or roulade pins.
03
Brown
Heat the butter in a casserole and brown the roulades all over. Remove and set aside.
04
Fry the vegetables
Fry the extra onion, carrot and celery in the same pan for approx. 5 minutes.
05
Deglaze
Add the tomato purée and fry for 1 minute. Deglaze with the red wine and scrape up the browned bits.
06
Braise
Add the stock and the bay leaf. Return the roulades to the pan, bring to the boil, cover and leave to braise gently for 1¾ to 2 hours until the meat is very tender.
07
Thicken the sauce
Lift out the roulades and remove the string or pins. Strain the sauce, pressing the vegetables well. Mix the flour with a splash of cold water to a slurry, stir it into the sauce and boil briefly until thickened.
08
Serve
Return the roulades to the sauce to warm through. Serve with the sauce over the top, with potato dumplings or spätzle and red cabbage.
Tips & notes
Really secure the roll firmly; a loose roulade falls apart during braising. Cut the meat against the grain before rolling; that makes the roulade more tender to slice after braising. Keeps for 3–4 days in the fridge, and freezes very well (up to 3 months); the flavour often deepens further the next day.
Variations
- Replace the gherkin with dried apricots for a sweeter, modern variant.
- Add a knob of cold butter to the sauce for extra gloss.
Contains:
Gluten
Milk
Celery
Mustard
Sulphites
Serve with
- Spätzle
- Kartoffelsalat
| Calories | 300 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 17 g |
| Fat | 16 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
