Ingredients with Measurements:
- 4 beef roulades (thinly sliced beef)
- 4 slices of bacon
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of mustard
- 1 tablespoon of tomato paste
- 1 tablespoon of paprika
- 1 teaspoon of thyme
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of beef broth
- 1/2 cup of red wine
- 2 tablespoons of vegetable oil
Special equipment needed:
- Oven-safe Dutch oven or casserole dish
- Kitchen twine
Step-by-step instructions:
a. Preheat the oven to 350°F.
b. Lay out the beef roulades and season them with salt and pepper.
c. Spread a thin layer of mustard on each roulade, followed by a spoonful of tomato paste.
d. Sprinkle the paprika and thyme over the roulades.
e. Place a slice of bacon on top of each roulade.
f. Sprinkle the chopped onion and minced garlic over the bacon.
g. Roll up each roulade tightly and tie with kitchen twine to secure.
h. Heat the vegetable oil in the Dutch oven or casserole dish over medium-high heat.
i. Add the roulades to the pot and brown on all sides, about 5 minutes per side.
j. Pour in the beef broth and red wine, and bring to a simmer.
k. Cover the pot with a lid and transfer to the oven.
l. Bake for 1 1/2 to 2 hours, or until the beef is tender and cooked through.
m. Remove the pot from the oven and let the roulades rest for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
5. Temperature:
350°F
Serving size:
4 servings
Nutritional information:
Calories: 390
Fat: 22g
Carbohydrates: 7g
Protein: 35g
Substitutions for ingredients:
- You can use turkey or pork instead of beef for the roulades.
- Instead of bacon, you can use prosciutto or ham.
- You can use chicken or vegetable broth instead of beef broth.
- Instead of red wine, you can use white wine or beef broth.
Variations:
- Add sliced mushrooms to the pot before baking.
- Use different herbs and spices, such as rosemary, oregano, or cumin.
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
Tips and tricks:
- Make sure to tie the roulades tightly with kitchen twine to prevent them from falling apart during cooking.
- Brown the roulades well on all sides before baking to develop a rich flavor.
- Let the roulades rest before slicing to allow the juices to redistribute.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the roulades in the oven at 350°F for 10-15 minutes, or in the microwave for 2-3 minutes.
Presentation ideas:
- Serve the roulades on a platter with the cooking liquid spooned over the top.
- Garnish with fresh herbs, such as parsley or chives.
Garnishes:
- Fresh herbs, such as parsley or chives.
Pairings:
- Serve with mashed potatoes, roasted vegetables, or a green salad.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the roulades are tough, they may need to cook for longer.
- If the cooking liquid is too thin, you can thicken it with a cornstarch slurry.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Rinderrouladen is a traditional German dish made with thinly sliced beef, bacon, onions, and mustard.
Flavor profiles:
- Savory, rich, and slightly tangy from the mustard and tomato paste.
Serving suggestions:
- Serve with a glass of red wine or a cold beer.
Related Categories
Cooking Method: N/A
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Region: German
Taste: Savory, Tangy, Herbaceous, Meaty, Rich