How to make Wrap Beef with pickles / Roulades - German Recipes by klaskitchen.com - Episode 15

beef flank steak

🥗Healthier: turkey breast

💰Cheaper: pork loin

Turkey is leaner, while pork is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: chicken broth

Grape juice provides sweetness without alcohol, while broth is more economical.

Prepare the beef flank steak, which has been sliced thin by the butcher.

Generously brush mustard on the inside of the beef.

Layer bacon on top of the mustard.

Add thin slices of gherkin and onion on top of the bacon.

Roll the beef tightly, leaving some space at the sides to prevent filling from falling out.

Secure the rolled beef with toothpicks.

Heat butter lard in a pan for frying the roulades.

Pan-fry the roulades until browned on all sides, ensuring they look a bit crispy outside and are juicy inside, seasoning with salt and pepper.

Set the browned roulades aside.

Prepare vegetables for the sauce by roughly cutting them.

Add the vegetables to the pan and briefly pan-fry them.

Add tomato paste, beef broth, and red wine to the pan with the vegetables.

Add enough water to create a lot of liquid for the sauce.

Add thyme leaves to the mixture.

Transfer everything to a preheated oven at 180 degrees Celsius and cook for 2 to 3 hours.

After cooking, remove the roulades and strain the vegetables from the liquid to make a sauce.

Mix cornstarch with some of the liquid to thicken the sauce, ensuring no lumps form by not adding cornstarch directly to the hot sauce.

Serve the roulades with the thickened sauce, traditionally accompanied by potatoes and red cabbage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens