Rouladen or Rinderroulade |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 3 |
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German /Hungarian meat roulade consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef and then cooked. Reminds me a little of mini morkon, a dish my Dad makes often. Found on Cookipedia. Ingredients:
1 boneless beef shank, cut into very thin steaks and hammered flat |
1 onion, peeled and chopped |
french mustard (to taste) |
4 slices bacon or 4 slices pancetta, to taste |
1 large dill pickles, cut into strips |
2 garlic cloves, peeled and crushed |
1 carrot, peeled and sliced |
1 stalk celery, cut into moons |
1 bay leaf |
12 ounces red wine (approx. 1/2 bottle) |
1 tablespoon tomato puree |
beef stock, to taste |
sea salt, to taste |
fresh ground black pepper, to taste |
flour, for dusting (or cornmeal) |
Directions:
1. Spread the mustard on the inside of the steak.
2. Arrange a few slices of onion, gherkin and bacon on top then roll up and secure with toothpicks or tie with kitchen string.
3. Coat in seasoned flour then in a large pan or Dutch oven, fry in a little oil until browned. Remove and set aside.
4. In the same pan, sauté the onion,celery, carrot and garlic for 6 minutes.
5. Add a little red wine and stir to deglaze the pan.
6. Place the rouladen on top of the vegetables and pour the remaining wine over the top.
7. Heat for 5 minutes to reduce the wine a little.
8. Add a little beef stock, tomato puree, bay leaf and season well.
9. Simmer gently for 1.5 hours
10. Strain the gray before serving and thicken a little if needed
11. Serve hot with boiled or mashed potatoes, carrots and broccoli.
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