Rinderrouladen — German Beef Rolls

Name: Rinderrouladen — German Beef Rolls
Total time: 2 h 10 min
Yield: 4
Cuisine: German
Ingredients: 8 slices Beef roulade slices (thin topside); 4 tbsp German mustard (medium-hot); 8 rashers Streaky bacon, thin; 2 Onions, sliced; 4 Pickled gherkins, cut into batons; 150 g total Carrot and celeriac, chopped; 1 tbsp Tomato purée; 600 ml Beef stock; 100 ml Red wine; 1 tbsp Plain flour; Oil for browning; Salt and black pepper

Thin sheets of beef smeared with mustard, laid with bacon, onion and pickle, rolled up tight, browned, and braised in stock until they cut with a fork. The Sunday roast of German home kitchens.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — German home kitchens · 🏺 Traditional · Everyday German household cooking — the pan-German home table shared across the regions

German home-style · traditional braise — An ownerless traditional dish, so no cook is credited. 'Rouladen' redirects to the general 'Roulade' article, which confirms the German beef roulade filled with onions, bacon and pickles and the method of browning then braising in wine or stock, but says little about serving traditions; the red-cabbage-and-dumpling accompaniment here is ordinary German home practice, not sourced from the article. Quantities and method are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 2 ခု

einfachgeschmack CALLEkocht - Omas Rezepte

⏱ 130 မိနစ်🍽 4 ယောက်စာ🔥 450 kcal🇩🇪 Germany

နို့ထွက်ပစ္စည်းကင်းအခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Lay each beef slice flat, season it, and spread with mustard. Along the short edge place a rasher of bacon, a little sliced onion and a couple of pickle batons.
Fold in the two long sides, then roll up tightly from the filling edge. Secure each roll with a wooden skewer or a loop of kitchen string, and dust lightly with flour.
💡 Tight rolls hold together through the braise. A loose roll unravels and lets the filling wash out into the gravy.
Brown the rolls in oil on all sides in a heavy pot, then lift them out. In the same pot fry the remaining onion, carrot and celeriac until coloured, stir in the tomato purée for a minute, then pour in the wine and stock, scraping the base.
Return the rolls to the pot, cover, and braise gently for about 90 minutes, turning once, until they are fork-tender.
💡 Keep it at a bare simmer. A hard boil toughens the beef before it has a chance to relax.
Lift the rolls out and remove the skewers or string. Strain the gravy if you like it smooth, or leave the vegetables in; simmer to thicken, whisking in a little flour slaked with water if it needs more body, and taste for salt.
Return the rolls to the gravy to warm through, then serve with red cabbage and potato dumplings or mashed potato.

💡 အကြံပြုချက်များ

The classic trio inside is mustard, bacon and pickle — the pickle's sharpness is the point, cutting through the rich gravy. Do not leave it out.
Rouladen reheat beautifully and are often made a day ahead. The gravy freezes well with the rolls sitting in it.