Rëndsrouladen
Print Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5 ( 2 voted )
Ingredients
- 2-3 onions
- 3 tbsp parsley
- 8 fine slices of beef
- 2 tbsp. mustard
- 16 thin slices of lean bacon
- Salt and pepper
- 8 toothpicks
- Oil for frying.
- For the sauce:
- ½ onion
- 1 clove of garlic
- 1 carrot
- 1â„4 leek (white).
- Oil for frying
- 125 ml white wine
- 50-100 ml water
- 1 tbsp flour or cornflour
- Salt and pepper
Instructions
- Preheat the oven to 175 °C.
- Finely chop the onions and parsley and mix them together.
- Salt and pepper the meat slices on one side and brush with mustard. Place the bacon slices on top and spread the chopped onion-parsley mixture on top. Leave the edges free so that they can be easily folded in. Roll up the slices of meat into beef roulades and secure each with a toothpick.
For the sauce:
- Finely dice the vegetables evenly.
- Heat the oil in a cast iron pot. Sear the roulades well on all sides. Season with salt and pepper, add the vegetables, deglaze with wine and water and bring to the boil. Put the pot in the oven and simmer for 60-70 minutes.
- When the meat is cooked, remove the roulades from the pot and keep them warm in the oven at 100 °C.
- Strain the sauce through a fine sieve as desired. Mix flour or cornflour with a little water and add to the sauce, bring to the boil for a few minutes to thicken the sauce. Season to taste with salt and pepper.
Serve the beef roulades with the sauce. Serve with homemade spätzle and mashed potatoes.
Recipe : Marianne Clemens-Schintgen