Beef roulades - the classic par excellence
January 29th, 2019 | main dishes
Beef roulades, gently stewed with dark sauce, everyone loves it. It is probably one of the most typical German dishes. At times, when there was still “the Sunday roast”, roulades could not be missing. How to get the right spin for the rolls, I show you today step by step.
It would certainly be good for us and our environment, if we would continue to feed ourselves today on the principle of “Sunday roast”. During the week simple fare, little meat and on the weekend the crowning weekly finale: “the Sunday roast”. Oh, how did you look forward to it then.
The beef roulade, one of my favorite classics of German cuisine, is really easy to prepare. Of course it takes some time. The roulades must be stuffed and rolled, then they are seared, deglazed and gently braised until they are buttery soft. But the effort is worth it!
Meat, bacon, onions, spices – all this results in a wonderful brown sauce. This alone is a treat – and so I freeze sauce leftovers and enjoy them later with Schupfnudeln, spaetzle, dumplings & Co. Speaking of “freezing” – roulades themselves are also ideal for freezing. So I always prepare twice the amount I actually need…
As an exception, for this recipe I give no quantities. Simply because it does not depend on a little more or less onion or mustard. Just try it! Spaetzle or dumplings and, of course, red cabbage are a perfect match as side dishes.
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