How to make
Beef rouladen are often made the night before a holiday, but also for a completely normal family weekend.
Preparation of beef rouladen
Place the meat slices on the work surface and cover them with an even layer of mustard. Season them with salt and black pepper and then place the slices of bacon lengthwise on the rolls.
Now add the onion cut into crescents, cut the cucumber lengthwise and roughly chop the garlic clove. Place these ingredients on the top third of the meat. I do it this way because I save time and then I can easily roll the rolls.
If you are more of a perfectionist in cooking than me, you can slice the onion and slice the cucumber and sprinkle each roll evenly with it.
Now roll up the rolls. Carefully wrap the ingredients, while carefully folding inwards. Wrap the rolls evenly. Then place toothpicks into the rolls, so that they do not fall apart and unroll when frying them.
First, fry the rouladen (level 7 of 10), making sure they turn brown. Please do not place them in the oil until it is well heated. They should turn brown for a nice dark sauce.
Deglaze the fried rolls with a glass of red wine. Then allow the red wine to evaporate completely and pour 1/2 cup (125 ml) of water. Now boil everything briefly and then put the rolls with the liquid in a large pot.
Melt the butter again and fry the finely chopped onion (if necessary, the carrot and celery) in it until they aquire a brownish caramel color, but be careful not to burn them!
The vegetables should not be burnt, because then they will become bitter! The onions (with the vegetables) are also quenched with a little red wine - about 3 1/3 tbsp (50 ml), the liquid is then left to boil and evaporate completely.
Then add 1/2 cup (125 ml) of liquid (broth) again before adding the onion to the pot with the beef rolls. Pour 2 cups (500 ml) of water, bring it to a boil and then continue cooking at the lowest level.
Stir one to two teaspoons of vegetable broth (powder) and let it simmer for three to four hours. Turn the rolls from time to time and, if necessary, add a little liquid if it has evaporated.
I don't usually need a sauce thickener, the sauce naturally thickens due to the more onions used. Mix two tablespoons of sour cream and you're done!
Serve the classic rouladen with dumplings and if you like Brussels sprouts add some as well and it's time to enjoy the dish!
Advice:The Classic German Rouladen are wonderful to prepare. They turn out even more tender in a slow cooker - I let them simmer for 10-12 hours on low power. Then the meat is as tender as butter, but the rolls do not fall apart. I love my slow cooker! Do you already know this device?
