Classic Beef Roulades in Onion Sauce
by Tavolino
Tender beef roulades, filled with bacon, pickles, and onions, braised in a rich red wine and onion sauce. A traditional German family recipe.
Ingredients
- Onions 3 pcs
- Pickles 6 pcs
- Beef roulades 6 pcs (approx. 1080 g)
- Bacon 6 slices
- Mustard 6 tsp
- Salt 1 pinch
- Pepper 1 pinch
- Clarified butter 2 tbsp
- Tomato paste 3 tbsp
- Red wine 200 ml
- Beef stock 600 ml
- Bay leaves 2 pcs
Preparation
- 1
Halve one onion and slice into rings. Slice the pickles. Finely dice the remaining two onions for the sauce.
- 2
Pound the 6 beef roulades flat between sheets of plastic wrap.
- 3
Season the meat with salt and pepper and spread with 6 tsp of mustard.
- 4
Top the roulades with the 6 slices of bacon, the pickle slices, and the onion rings.
- 5
Fold in the sides, roll up tightly, and secure with kitchen twine.
- 6
Heat 2 tbsp of clarified butter in a roasting pan and sear the roulades well on all sides. Then remove them.
- 7
Sauté the diced onions in the roasting pan.
- 8
Add 3 tbsp of tomato paste and sauté for about 2 minutes.
- 9
Deglaze with 200 ml of red wine and let it reduce slightly.
- 10
Add 600 ml of beef stock and 2 bay leaves to the roasting pan.
- 11
Place the roulades back into the liquid and braise covered over low heat for 2 hours.
- 12
Finally, season the sauce to taste with salt and pepper.