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


  1. 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 // -kraeuterpaste-to-marinate and fry-a41374 /)
  2. 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.
  3. Heat clarified butter in a frying pan and fry the roulades in it from both sides.
  4. 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.
  5. 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!)
  6. 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.
  7. It is important not to salt too much, as the Mettwurst as well as the Wildfond is quite intense.

Besides Tip

  1. Once sauce is too salty, it helps to cook a raw potato or add tomato puree (not tomato paste!).
  2. 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.
  3. If the roulades are cooked, remove them from the pan / pan and set aside.
  4. Add the roasted vegetables to the sauce and grind with a hand blender to a creamy sauce.
  5. To the roulades taste dumplings and red cabbage very well - because I stay "classic".

How To Make A Beef Roulade | July 2020