Classic beef roulade – my family recipe
The classic beef roulade is certainly one of the most popular Sunday meal in our country. In good middle-class Restaurants, it's all the rage on the menu. There are COUNTLESS variations in the preparation and each family has their own.
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When my grandma was still fit, she has cooked for us often during their Sunday visit. My mom, however, has prepared you only to really special occasions. The Roulade was for me, and therefore very long a traditional, classic dish for the most special of days.
"Where love sets the table, the food tastes the best." – French Proverb
Two years ago, I dug out our family recipes, inspired by a cooking magazine, and the classic beef roulade served to my men. In a classical variant. Just so, in an unspectacular Sunday. My husband got very shiny eyes, and was happy like a snow king. For him, the classic beef roulade was also a pure Holiday. If I had known, she would have risen much earlier in my kitchen.
THE CLASSIC BEEF ROULADE IS EASIER THAN MANY PEOPLE THINK
The preparation of the beef roulade is really, really easy. Believe me. She just needs your time. The whole Schnibbelei and so, the preparation and then, of course, the Schmorzeit in the oven. In addition, the subsequent preparation of the sauce and side dishes.
But it's worth it! If You have mood and time for the preparation is there, try it. I think for guests it is a tasty, classic and special meal, to which everyone is pleased. If children are here, and you like rolls is not a classic Beef, then at least the sauce. I use the Schmorzeit of the rolls is always to make the kitchen clear of the ship.
A wonderful side dish are my classic bread dumplings or spaetzle, also like my homemade noodles according to the nature of my grandma.
WHAT IS VALUE OF MY CLASSIC BEEF ROULADE IS
In the cooking books, the grams-per classic beef is usually always roulade. Unfortunately, not even "approximately". Me always upsets. My experience is that the butchers have cut their rolls often and not fresh per customer cut. The region of the body of the cow is thus determined, and thus also the size of the Roulade and the approx. weight per piece. It does need, in my view, for the preparation doesn't really matter whether You are now a couple of shallots, more or less. The glass spice cucumber is also filled. It has only a little influence on the cooking time. You can vary the classic beef roulade always. Instead of a slice of bacon, two slices of bacon per roll, more cucumbers, etc. If You don't get the roll up filling rolled up, You will notice that, then You're taking down easy, something take.
A great, another dish with olives is my simple rolls party pot. If You another great classic with beef are looking for, then I can You my classic beef stew recommend, or if it fast go to my fillet of beef Rahmgulasch à la Française.
Classic beef roulade - my family recipe
INGREDIENTS
FOR THE ROULADES
- 6 slices of beef roulades - 1 pre-cut roll weighs about 160-200g
- 6 slices of bacon - by grow up
- 6 spice pickles - thick, divided longitudinally
- 2 TSP Dijon mustard - per Roulade
- 2 shallots, large - diced
- 1 TBSP clarified butter - to sauté
- Salt
- Pepper from the mill
- Kitchen yarn
FOR THE SAUCE
- 1 Federal soup green - 1 each leek, carrot, celery, cut into small pieces
- 2 shallots, large - coarse cut
- 1 TSP tomato paste
- 1 TBSP sugar
- 400 ml red wine
- 400 ml beef broth - homemade or purchased
- 60 g Butter - cold, diced
- 1 Federal chives - for Garnish
- Salt
- Pepper - from the mill
INSTRUCTIONS
- The best thing is You schnibbelst everything and provide You all of the ingredients, like professional chefs. Sometimes I give even the spices for the sauce and the tomato paste in small bowl.
- Now, You take a meat mallet, a small frying pan or a meat Plater and knock each Roulade nice and thin and evenly. I put some cling film on the meat. NOTE: A thickness of 0.5 to 1 cm is ideal. By Flattening, You will enlarge the meat surface for the filling. The meat can be easier to roll up. In addition, the Roulade by cooks nice and evenly.
- Then, the rolls on the kitchen worktop ready to use. Since You have space. Depending on what Material Your countertop, You can tap on it also. I have a stone, I don't think that would be so good.
- Each Roulade edit as follows: With salt and pepper from the mill seasoning. 2 TSP of Dijon mustard on each roll pass, a bacon slice over it. A gherkin longitudinal split it distribute, as well as a portion of the chopped shallots.
- Nowchlägst You the sides, so that nothing runs out. Folding a first piece of something more generous , and start to roll.
- The open end folded down and with kitchen twine, a packet of lace.
- Here, too, there are countless lace-up variations, as many as there are probably recipes out there. People also use toothpicks. But for me, this is fumbling too much and I prick always.
- Best heats up You now Your oven to 160 degrees convection on.
- Now You grab a roasting pan or a frying pan to Hand and butter in it hot. The rolls at a high temperature, around crispy fry and take out again.
- Now for the sauces, the vegetables, the shallots and the tomato paste and the sugar in the pan. Everything about 5 minutes to sauté. The connection follows a little patience the task. You pour the red wine in three Parts and waiting for per added amount to you bearing in cook is.
- Now comes the beef broth into it. This is from my experience, a taste of the key element. Take, therefore, best to use a high quality broth.
- After You give the roulades back into the pan and then on the middle shelf for 90 minutes in the preheated oven. Most of the chefs cook the fish rolls, covered, in the oven. My mom never did that because you wanted the rolls to be really nice and dark. So I'm doing it also and only towards the end again short of the lid. But decide for yourself. With or without a lid.
- At the end of the cooking time, You should the meat taste if the cooking time was sufficient! When the meat is still tough is, You give it for a further 15-30 minutes back in the oven, optionally with a lid (depending on how dark you are). If the rolls according to Your taste are, you You you now from the pan and keep them warm.
- In the connection You are making a fine sauce. Means, You pass the vegetables and the sauce through a sieve into a saucepan. Don't forget, this happened to vegetables from the lower edge of the strainer to scrape off. The sauce for 3-5 minutes, boil let. Remove the saucepan from heat. Then the ice-cold butter cubes (best short in the freezer) Stir in the Sauce to melt let. "Mount" call the chefs to the professional. The cold Butter to bind the sauce and makes it creamy. In addition, it gives you a buttery, delicate flavor and leaves a nice silky Shine.
- As a side dish, in my opinion, fits very much. We ate at my grandma often potatoes. It also fit wedding noodles or homemade spaetzle. I wish You a good appetite!
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