Beef roulade classic (in a pressure cooker)
Preparation of classic beef roulade in the pressure cooker: The roulades are so butter soft and do not disintegrate.
Coat beef roulade with mustard. Now prove, with streaky strips of bacon (I let the always cut directly at the butcher / in the meat department gossamer with the machine), onion rings, small gherkin strips (or slices). Season with pepper.
Roll up and use a toothpick / roller clamp or similar. Close and brown on all sides. Erase with water and add some brewing powder. Add a bay leaf.
I prepare my roulades in the pressure cooker because it just goes faster and is more energy efficient.
All opponents of the pressure cooker:
If you roast the roulades very well before, it tastes so much! well ... the roulades are so butter soft, but do not disintegrate.
In the pressure cooker for about 15 minutes, then remove the pot from the heat and let the pressure come down, then open it first (do not let the pressure evaporate through the bar).
I cook red cabbage and boiled potatoes.
