Rouladen: Difference between revisions
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|title=Rouladen a beef recipe Cooking Wiki | |||
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|keywords=Rouladen recipe Beef recipes from The cook's Wiki | |||
|description=Rouladen (or Rinderroulade) is a German /Hungarian meat roulade consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef and | |||
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|DatePublished=5th August 2013 | |||
|Author=JuliaBalbilla | |||
|Servings = Serves 2 people, serve 2 or 3 roulades per person depending on the size | |||
|Difficulty = 3 | |Difficulty = 3 | ||
|TotalTime = 2 hours 15 minutes | |TotalTime = 2 hours 15 minutes | ||
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[[Beef]], [[Venison|venison]], [[Wild boar|wild boar]] or [[Pork|pork]] can be used, though in this recipe we use beef. | [[Beef]], [[Venison|venison]], [[Wild boar|wild boar]] or [[Pork|pork]] can be used, though in this recipe we use beef. | ||
{{Template:HC recipes}} | {{Template:HC recipes}} | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| [[Beef]] [[Shank|shank]] cut into very thin steaks and hammered flat - see the [[butterflying|butterfly article]] if you need hints. | | [[Beef]] [[Shank|shank]] cut into very thin steaks and hammered flat - see the [[butterflying|butterfly article]] if you need hints. | ||
| 1 [[Onion|onion]], peeled and chopped | | 1 [[Onion|onion]], peeled and chopped | ||
| French [[Mustard|mustard]] (to taste) | | French [[Mustard|mustard]] (to taste) | ||
| [[Home | | [[Home smoked bacon]] or [[Pancetta|pancetta]] | ||
| 1 large [[Dill pickle|dill pickle]], cut into strips | | 1 large [[Dill pickle|dill pickle]], cut into strips | ||
| 2 [[Cloves|cloves]] of [[Garlic]], peeled and crushed | | 2 [[Cloves|cloves]] of [[Garlic]], peeled and crushed | ||
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| A little [[Beef stock|beef stock]] | | A little [[Beef stock|beef stock]] | ||
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | | [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | ||
| [[Flour]] (or [[ | | [[Flour]] (or [[Fine yellow cornmeal|fine yellow cornmeal]]) for dusting | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
Serve hot with [[Boiled|boiled]] or [[Mashed potatoes|mashed potatoes]], [[Carrots|carrots]] and [[Broccoli|broccoli]] | Serve hot with [[Boiled|boiled]] or [[Mashed potatoes|mashed potatoes]], [[Carrots|carrots]] and [[Broccoli|broccoli]] | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Beef recipes]] | [[Category:Beef recipes]] | ||
Revision as of 09:52, 30 January 2014
| Rouladen | |
|---|---|
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| Servings: | Serves 2 people, serve 2 or 3 roulades per person depending on the size |
| Ready in: | 2 hours 15 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 1 hour 55 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 5th August 2013 |
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.
Hungarian recipes
You can discover more about Hungarian recipes and specialist suppliers here.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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 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 fine yellow cornmeal) for dusting
Method
- Spread the mustard on the inside of the steak
- Fill with a few slices of onion, gherkin and bacon
- Roll up and secure with toothpicks or tie with kitchen string
- Coat in seasoned flour and in a large pan or Dutch oven, fry in a little oil until browned. Remove and reserve
- In the same pan, sauté the onion,celery, carrot and garlic for 6 minutes
- Add a little red wine and stir to deglaze the pan
- Place the roulades on top of the vegetables and pour the remaining wine over the top
- Heat for 5 minutes to reduce the wine a little
- Add a little beef stock, tomato puree, bay leaf and season well.
- Simmer gently for 1.5 hours
- Strain the gravy before serving and thicken a little if needed
Serving suggestions
Serve hot with boiled or mashed potatoes, carrots and broccoli
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