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German Beef Rouladen
Based on a recipe by Johann Lafer
Zutaten
For the rouladen
- 4 slices beef for rouladen
- 2 onions
- 4 small pickles, e.g., cornichons
- 2 tbsp hot mustard
- 8 slices bacon
- 1 tbsp clarified butter
- salt, pepper
For the sauce
- 2 onions
- 1 stalk leek
- 2 carrots
- 0.25 celery root
- 1 tbsp clarified butter
- 1 tbsp tomato paste
- 0.5 l red wine, full-bodied
- 0.5 l beef stock, from a jar
- 1 bay leaf
- 1 sprig thyme
- 2 allspice berries
- 4 black peppercorns
Nutrition per rouladen, approx.: 450 kcal15 g protein40 g carbs18 g fat7 g fiber
Estimates, calculated from the ingredients.
Küchenhelfer
- Kitchen twine
Zubereitung
- Halve the 2 onions and the 4 small pickles for the rouladen, cut them into strips and set aside.
- For the sauce, clean the 2 onions, 1 stalk leek, 2 carrots and 0.25 celery root, cut them into rough chunks and set aside separately.
- Carefully pound the 4 slices beef for rouladen flat between two oiled sheets of plastic wrap.
- Lay the slices out side by side and spread 2 tbsp hot mustard on the top side.
- Season the mustard side with salt and pepper and lay 2 slices of bacon on each.
- Distribute the onion and pickle strips over the bacon.
- Fold in the sides of each roulade and carefully roll up the slices.
- Tie each roulade up like a parcel with kitchen twine so they don't come open while searing.
- Heat 1 tbsp clarified butter in a Dutch oven and sear the rouladen well on every side.
- Remove and set aside.
- Heat 1 tbsp clarified butter and sear the prepared diced vegetables well so they develop roasted flavors.
- Add 1 tbsp tomato paste and brown it as well.
- Deglaze with 0.25 l red wine and let it reduce completely.
- Then pour in another 0.25 l red wine and 0.5 l beef stock and briefly bring to a boil.
- Carefully place the rouladen and the spices (1 bay leaf, 1 sprig thyme, 2 allspice berries and 4 black peppercorns) in the sauce.
- Cover the Dutch oven with a lid and braise the rouladen over low heat for 2 hours.
- When the rouladen are done, take them out of the pot and keep them warm.
- Pour the sauce through a sieve and reduce it in a pot over the highest heat until creamy.
- Then put the rouladen back into the warm sauce.
- Carefully remove the kitchen twine from the rouladen and serve and enjoy with the side dishes.
Tipps
- Rouladen are definitely a more elaborate dish. I always make a double batch right away, but that also always means twice the prep time.
- Reducing the sauce takes a while, but it's definitely worth it. Since the time can vary from 5 - 20 min, I don't make any side dishes that have to be ready à la minute. The potato gratin is quite practical here. While the rouladen are braising, you can prepare it and put it in the oven for 50 - 60 min. Then turn the oven down to 60 °C (140 °F) and keep the gratin warm. Super practical: while the sauce is reducing, put the rouladen in the oven as well to keep them warm.
- The original recipe is from Johann Lafer's cookbook "Der große Lafer", which I can highly recommend if you love the classics of German / Austrian cuisine.
Rezept von Homemadestuffwww.homemadestuff.blog