May 12, 2019

Something local and traditional for a change. In this recipe I tried to capture some fond memories of my boyfriends childhood. His mother is like the Rouladen-queen and can do this recipe by heart. I’m sure I can never live up to her high standard with my attempts but at least now that I have the recipe I’m getting close!

  • 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]
  • salt
  • pepper
  • 2 tablespoons lard
  • 2 tomatoes
  • 200 ml stock
  • 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

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