Beef roulade

easy
difficulty
90 min.
Preparation
120 min.
waiting time
210 min.
total time

Ingredients for 4 persons

Fot the beef roulade:

  • 4 Slices beef roulade
  • Salt, Pepper
  • 4 TSP Kühne medium hot mustard
  • 8 stripes Bacon
  • 8 Kühne pickled gherkins
  • 50 ml Oil
  • 2 Onions
  • 100 g Celeriac
  • 1 Carrot
  • 1 TBSP Tomato paste
  • 200 ml Red wine
  • 400 ml Bone broth
  • 300 ml Water
  • 2 Bay leaves
  • 1 TBSP Starch

For the red cabbage:

  • 1 Onion
  • 1 TBSP Cleared butter
  • 1 Jar Kühne red cabbage with appels
  • 1 Apple
  • Salt

  • 400 g White bread
  • 1 Onion
  • 200 ml Milk
  • Salt, Nutmeg
  • 0.5 Bunch Parsley
  • 2 Eggs

Preparation

Kitchen utensils

Oven, knife, chopping board, spoon, kitchen twine, roasting pan (20 × 25 cm), stove, measuring cup, pot, bowls, whisk, dish towel, frying pan, grater, sieve

Preheat oven to 160 °C (fan). Season beef with salt and pepper, spread mustard on top, and layer with bacon. Place gherkins at the bottom, fold sides slightly, and roll tightly. Secure with kitchen twine. Heat oil in a roasting pan and sear roulades on all sides for 3–4 minutes. Wash, peel, and chop onion, celery, and carrots into bite-sized pieces.

Remove roulades and set aside. Sauté vegetables for 5 minutes, stir in tomato paste and cook 2 minutes. Deglaze with red wine and reduce. Add stock and water. Return roulades and bay leaves to the pan and braise in the oven for about 2 hours, turning every 20 minutes.

Cut bread into cubes. Sauté onion with half the butter in a small pot. Add milk, season with salt and nutmeg, and pour over bread cubes. Chop parsley and add along with egg yolks. Whip egg whites and fold in gently. Roll the mixture in a damp cloth, tie with twine, and poach in simmering water for 45 minutes. Cool slightly and slice into 2 cm pieces. Fry in butter until golden brown.

Slice onion and sauté in lard for 3 minutes. Add red cabbage. Wash, core, and coarsely grate the apple, then add. Cook for 15 minutes over medium heat. Season with salt and stir in lingonberries. Keep warm until serving.

Remove roulades from pan and strain the braising liquid. Mix starch with water or red wine and thicken the sauce.

Arrange roulades with dumpling slices, red cabbage, and sauce on plates.

Recipe advice

For a quicker alternative, serve with boiled potatoes instead of dumplings.

Nutritions

  • Calories

    1099 kcal

  • Carbohydrates

    76 g

  • Fat

    57 g

  • Protein

    63 g