GERMAN BEEF ROULADE
3 medium onions
2 medium pickles
4 carrots
hand full flat parsley
4 slices beef roulades
4-5 tablespoons spicy mustard
125 g bacon [cubed]
2 tablespoons lard
2 tomatoes
200 ml stock
salt
pepper
250 ml water
125 g butter
250 ml whipping cream
_ finely dice onions, pickles and carrots
_ heat bacon in a pan, add vegetables and sauté until onions are glassy
_ finely mince parsley
_ combine sautéd vegetables and parsley
[leave to cool until cool enough to handle]
_ lay out roulades
_ brush generously with mustard
_ layer roulades with vegetables [leaving a little space in the end]
[not all the vegetables will fit - that’s fine - we’ll need the rest later]
_ roll roulades into tight rolls and secure in shape with a kitchen yarn
_ heat lard and fry roulades from all sides until nicely browned
[they can be rather dark - that’s what makes the flavour - but not burned - otherwise the sauce will end up bitter]
_ add remaining vegetables, diced tomatoes, stock and water
_ bring to a soft simmer
_ cover and simmer for 1 ½ to 2 hours
_ remove roulades from the pot
_ add butter and cream and blend until you get a smooth sauce
[if it’s not thick enough cook for a little while longer] _ serve with German potato dumplings and braised red cabbage
RINDERROULADE A LA SABINE
3 mittelgroße Zwiebeln
2 mittelgroße Essiggurken
4 Karotten
kleiner Bund flache Petersilie
4 Scheiben Rinderrouladen
4-5 Esslöffel scharfer Senf
125 g Speck [gewürfelt]
2 Esslöffel Schmalz
2 Tomaten
200 ml Brühe
Salz
Pfeffer
250 ml Wasser
125 g Butter
250 ml Schlagsahne
