Margarita's International Recipes
Rinderroulade Beef Roulades
Beef roulades are served in many parts of Germany, but they are a specialty of Thuringia. They are pretty simple: thin steaks topped with mustard, onions and bacon and rolled like a cigar, cooked in the meat's juices and sour cream. They are delicious.
The original recipe didn't specify quantities so I eyeballed it. If I made it again I would increase the beef and the bacon (no need to increase the other ingredients), 1.5 lbs is enough for 3 people – and you probably want leftovers. I served this with mashed potatoes.
Beef Roulades
Ingredients
- 1.5 lbs thin steaks
- salt
- German mustard
- 1 onion, chopped
- 4 – 5 thick slices of bacon, diced
- 2 Tbsp. oil
- 2 Tbsp. Butter
- 1 cup sour cream.
Directions
Pound the steaks until very thin. Lightly salt them. Spread a thin layer of mustard on each steak. Sprinkle chopped onion and diced bacon on each steak. Roll and secure with a toothpick or cotton string.
Melt butter and oil over medium-high heat in a saute pan wide enough to accommodate all the roulades. Add roulades and brown on all sides. Add 1/4 cup of water and cook until the water evaporates. Repeat two more times. Add enough water to partially cover the roulades. Bring to a boil, cover, lower the heat and simmer for 10 minutes.
Remove roulades from the pan. Increase heat and gradually add the sour cream. Whisk until it's fully incorporated. Return the roulades to the pan and simmer, covered, for one hour. Add the remaining chopped onion and continue cooking for 30 minutes. Uncover the pot for the last 10 minutes if necessary to reduce the sauce. Adjust seasoning.
Adapted from a recipe at Thuringian Recipes.
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