Rouladen or Rinderroulade
German /Hungarian meat roulade consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef and then cooked. Reminds me a little of mini morkon, a dish my Dad makes often. Found on Cookipedia.
- Ready In:
- 1 boneless beef shank, cut into very thin steaks and hammered flat
- 1 onion, peeled and chopped
- French mustard (to taste)
- 4 slices bacon or 4 slices pancetta, to taste
- 1 large dill pickle, cut into strips
- 2 garlic cloves, peeled and crushed
- 1 carrot, peeled and sliced
- 1 stalk celery, cut into moons
- 1 bay leaf
- 12 ounces red wine (approx. 1/2 bottle)
- 1 tablespoon tomato puree
- beef stock, to taste
- sea salt, to taste
- fresh ground black pepper, to taste
- flour, for dusting (or cornmeal)
- Spread the mustard on the inside of the steak.
- Arrange a few slices of onion, gherkin and bacon on top then roll up and secure with toothpicks or tie with kitchen string.
- Coat in seasoned flour then in a large pan or Dutch oven, fry in a little oil until browned. Remove and set aside.
- In the same pan, sauté the onion,celery, carrot and garlic for 6 minutes.
- Add a little red wine and stir to deglaze the pan.
- Place the rouladen on top of the vegetables and pour the remaining wine over the top.
- Heat for 5 minutes to reduce the wine a little.
- Add a little beef stock, tomato puree, bay leaf and season well.
- Simmer gently for 1.5 hours
- Strain the gray before serving and thicken a little if needed
- Serve hot with boiled or mashed potatoes, carrots and broccoli.
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