The slightly different beef roulade
Preparation time: 20 min.
Cooking or baking time: 1 hr.
Total preparation time: 1 hr. 20 min.
Smoked bacon, among other things, gives the traditional roulade recipe its typical taste. My husband loves roulades but does not like fat meat. I do not like beef fillets stuffed with Mett and came up with the idea of filling them with Mettwurst (still fat enough but he likes Mettwurst very much).
I also experimented with Wildfond to conjure a different taste for the roulades.
Since I think I have succeeded, I like to share the recipe:
- 4 beef roulades
- 4 Mettwursts
- 2 gherkins
- 2 onions or shallots
- Mustard, horseradish, salt, pepper
- 1 glass of wildfond
- 2 carrots, 1 celery, 3 spring onions or even leeks
- clarified butter
- First, the roulades are washed, dipped dry well and coated with mustard and a little horseradish (I have even added sparingly from my own spicy intensive garlic herb paste, which I have set here some time ago as a tip //www.thefruitandflowerbasket.com/wuerzige -kraeuterpaste-to-marinate and fry-a41374 /)
- Now the roulade is sprinkled with pepper and a little salt, filled with halved smoked Mettwurstchen, onions and cucumber slices and rolled up to the narrow end.
- Heat clarified butter in a frying pan and fry the roulades in it from both sides.
- If you roast the roulade first on the seam, you do not need roulade needles. However, if she has a lot of "inner life", I prefer needles. They do not disturb and are quickly removed.
- After searing, boil the game stock with a little water (for the quantity) and pour gradually to the roulades. (Very important for delicate roulades: Never deglaze with cold water or fill up!)
- In a separate pan, sauté carrot cubes, leek or spring onion slices, and a piece of celery. This later gives the sauce even more flavor.
- It is important not to salt too much, as the Mettwurst as well as the Wildfond is quite intense.
- Once sauce is too salty, it helps to cook a raw potato or add tomato puree (not tomato paste!).
- The roulades should now simmer on a small scale in the Fond / Sud - with one hour is expected, so they are buttery. In between, always give the rear over the roulades.
- If the roulades are cooked, remove them from the pan / pan and set aside.
- Add the roasted vegetables to the sauce and grind with a hand blender to a creamy sauce.
- To the roulades taste dumplings and red cabbage very well - because I stay "classic".