This Rolled Beef was something my mom cooked on a Sunday. The whole house could be full of the scent of beef and gravy. It doesn’t need plenty of interest even as it's far simmering at the range, the maximum of the paintings is speedy accomplished ahead of cooking. This gives you the possibility to prepare some dessert while the Rouladen is getting ready.
Ingredients
4 slices beef, thin cut or 8 smaller thin slices
4 tbsp mustard maybe a little more
4-8 slices bacon
1 glass pickles
4 carrots, fresh
1 onion
500 - 750 ml beef broth or water and beef-broth concentrate
2-3 tbsp oil for cooking
some salt and pepper for seasoning
1 tbsp corn starch
3 tbsp cold water
1/2 piece root celery (optional)
1 leek (optional)
1/2 kohlrabi (optional)
2 carrots (optional)
Instructions
1 Flatten your already thin sliced meat with a meat hammer.
2 Season the beef slices with salt and pepper, then spread mustard on top.
3 Cut pickle, carrot, and Onion into sticks with the width of the slices.
4 Put a thin carrot stick, a thinly sliced pickle, and some onion at the upper end of the meat.
5 Roll the beef up, starting with the end that has the veggies.
6 Secure the end with toothpicks ...
7 ... or metal picks or kitchen twine.
8 It should look like this.
9 Heat oil in a large pan and brown the beef from all sides. Next, add some broth.
10 Optional but recommended: cut the root celery, kohlrabi, and leek into small pieces and add them to the pot - this will add a great taste!
11 Let cook for 1 to 1.5 hours.
12 You know that it's ready when the beef is tender and almost falls apart if you poke into it.
13 Remove the beef rolls from the pan, so you can work on the gravy.
14 If you added the vegetables to the broth, pour the sauce through a sieve and try to squeeze some of it through the mesh. Discard what is left in the sieve and work with the sauce.
15 Mix cold water and corn starch and add it to the sauce. Maybe you will have to add some more water or broth, too. Let boil for a few minutes and spice as needed to taste with salt, pepper, and mustard.
16 Best served with potatoes and if you want to go all German: Add red cabbage (Rotkohl) to the menu.
Notes
Suggested sides: Potatoes or dumplings or Spaetzle and red cabbage.
Ingredients
4 slices beef, thin cut or 8 smaller thin slices
4 tbsp mustard maybe a little more
4-8 slices bacon
1 glass pickles
4 carrots, fresh
1 onion
500 - 750 ml beef broth or water and beef-broth concentrate
2-3 tbsp oil for cooking
some salt and pepper for seasoning
1 tbsp corn starch
3 tbsp cold water
1/2 piece root celery (optional)
1 leek (optional)
1/2 kohlrabi (optional)
2 carrots (optional)
Instructions
1 Flatten your already thin sliced meat with a meat hammer.
2 Season the beef slices with salt and pepper, then spread mustard on top.
3 Cut pickle, carrot, and Onion into sticks with the width of the slices.
4 Put a thin carrot stick, a thinly sliced pickle, and some onion at the upper end of the meat.
5 Roll the beef up, starting with the end that has the veggies.
6 Secure the end with toothpicks ...
7 ... or metal picks or kitchen twine.
8 It should look like this.
9 Heat oil in a large pan and brown the beef from all sides. Next, add some broth.
10 Optional but recommended: cut the root celery, kohlrabi, and leek into small pieces and add them to the pot - this will add a great taste!
11 Let cook for 1 to 1.5 hours.
12 You know that it's ready when the beef is tender and almost falls apart if you poke into it.
13 Remove the beef rolls from the pan, so you can work on the gravy.
14 If you added the vegetables to the broth, pour the sauce through a sieve and try to squeeze some of it through the mesh. Discard what is left in the sieve and work with the sauce.
15 Mix cold water and corn starch and add it to the sauce. Maybe you will have to add some more water or broth, too. Let boil for a few minutes and spice as needed to taste with salt, pepper, and mustard.
16 Best served with potatoes and if you want to go all German: Add red cabbage (Rotkohl) to the menu.
Notes
Suggested sides: Potatoes or dumplings or Spaetzle and red cabbage.
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