German Roulades are thin slices of beef often rolled sour pickle and mustard, onion and bacon. Browned, then braised, they take inexpensive cuts of beef and make them worthy of guests. The sauce can be very simple (beef broth) or more complex with vegetables and cream. This recipe uses a little red wine for flavor but you can make this dish without the wine.
"Hausfrauenart" (lit. wive's method) and "Hausmannskost" (lit. husband's repast) refer to simple dishes served at home, often made without recipes.
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours, 30 minutes
Yield: 4 - 6 roulade
- 2 lb. brisket or rump, beef, sliced thin
- 2 T. mustard
- 1 - 2 gherkin (sour pickles) or 1 dill pickle
- 1 onion
- 2 slices bacon (about 40 grams Speck)
- 1/2 T. butter (or Butterschmalz)
- 1/2 T. oil (or Butterschmalz)
- 1 carrot
- 1-2 stalks celery
- 1/2 c. dry red wine
- Bay leaf
- Salt and pepper
- Fresh parsley for garnish
Slice the beef about 1/4 inch thick across the large surface. This can be done with a slicing machine or by the butcher, or by hand with a very sharp knife. This works best when the meat is partially frozen. Lay beef out flat.
Cut pickle lengthwise into strips, dice onion and bacon very fine.
Spread each slice with mustard, fill one end with 1 - 2 tablespoons of onion, 2 slices of pickle and some diced bacon.
Roll up from the filled end and tie with string (tie like you are wrapping a present or use a modified blanket stich), or use turkey lacers (in Germany they are called "Rouladennadel") to keep them closed.
Meanwhile, dice the carrot and celery.
Remove the roulades to a plate, add the "Suppengrün" or mirepoix and sauté for a few minutes, until soft. Place the beef rolls back on top of the vegetables, add a half cup of red wine and a little water, to make about 1/2 inch of liquid in the pan.
Add the bay leaf, 1/2 teaspoon of salt (depends on how salty the bacon is) and some grinds of pepper, cover and braise over low heat for two hours, or until beef is tender.
Remove beef roulades and keep warm. Puree sauce and thicken (optional) with a little cream, sour cream or "Wondra" (like Sossenbinder") flour. Season to taste with more salt and pepper as needed. Place roulades back in sauce until serving time.