Rouladen

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Rouladen - about this recipe

Rouladen (or Rinderroulade) is a German /Hungarian meat roulade consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef and then cooked.

The Italian versions are called Braciole or Involtini (nothern Italy) and commonly have equal measures of pine nuts, small seedless raisins, Mozzarella cheese, Prosciutto, breadcrumbs and a little chopped parsley and salt and pepper. They are pan fried and sometimes served with Sunday sauce.

Beef, venison, wild boar or pork can be used, though in this recipe we use beef.

Ingredients

• Beef shank cut into very thin steaks and hammered flat - see the butterfly article if you need hints.
• 1 onion, peeled and chopped
• French mustard (to taste)
• Home-smoked bacon or pancetta
• 1 large dill pickle, cut into strips
• 2 cloves of Uses::Garlic, peeled and crushed
• 1 carrot, peeled and sliced
• 1 stalk of celery cut into moons
• 1 bay leaf
• ½ bottle red wine
• 1 tablespoon tomato puree
• A little beef stock
• sea salt and freshly ground black pepper
• Flour (or cornmeal) for dusting

Method

1. Spread the mustard on the inside of the steak
2. Fill with a few slices of onion, gherkin and bacon
3. Roll up and secure with toothpicks or tie with kitchen string
4. Coat in seasoned flour and in a large pan or Dutch oven, fry in a little oil until browned. Remove and reserve
5. In the same pan, sauté the onion,celery, carrot and garlic for 6 minutes
6. Add a little red wine and stir to deglaze the pan
7. Place the roulades on top of the vegetables and pour the remaining wine over the top
8. Heat for 5 minutes to reduce the wine a little
9. Add a little beef stock, tomato puree, bay leaf and season well.
10. Simmer gently for 1.5 hours
11. Strain the gravy before serving and thicken a little if needed

Serving suggestions

Serve hot with boiled or mashed potatoes, carrots and broccoli