Beef Roulades: A Delicious Home Cooking Adventure!
Guess what? I couldn’t resist making beef roulades again – and let me tell you, they turned out even better this time! I snagged them on sale before Christmas, stashed them in the freezer, and now they’re the star of my dinner table!
Here’s my winning recipe:
- Begin by giving those roulades a good wash and pat them dry.
- Spread on some mustard, then layer with onions, gherkin, and bacon. Season generously with salt and pepper, and roll them up with a smile!
- Fry them up in clarified butter until they’re beautifully golden on all sides.
- Once they’re perfectly seared, set them aside and let’s get to work on those greens!
- Chop up a handful of greens (I always have some handy in the fridge) and fry them up until they’re nice and crispy.
- Now, here comes the fun part – deglaze the pan with a splash of red wine, and let it simmer down. Repeat this step 3-4 times until you’ve got a rich, flavorful reduction (about 300 ml).
- Once you’ve achieved that perfect reduction, add in some stock and return the roulades to the pan. Let them simmer away either on the stove or in the oven at 160°C for a good 2 hours (or longer for extra tender goodness).
- When they’re done cooking, remove the roulades and strain (or puree) the veggies. Thicken up that sauce with a dollop of mustard (if you fancy) and a sprinkle of starch if needed.
But wait, there’s more!
I decided to jazz up some red cabbage straight from the jar by adding in onions and apple pieces. A quick roast, a touch of sugar for caramelization, and a hint of bay leaf and cloves. Let it simmer for a good hour until it’s bursting with flavor!
And of course, what’s a hearty meal without some delicious boiled potatoes on the side?
There you have it – a perfectly delicious meal that’s sure to impress even the toughest critics. Who’s ready to dig in?
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