Rouladen
Member recipe

Rouladen

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Servings

Serves 4

A traditional dish from Germany of stuffed and rolled Beef or Pork.

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Ingredients

  • 4 large pork loin medallions or 4 large slices braising steak.
  • 8 rashers smoked streaky bacon.
  • 4 pickled gherkins.
  • 2 medium onions.
  • 2 sticks of celery.
  • 1 large carrot.
  • Garlic.
  • Dijon Mustard (traditionally German mustard).
  • Small tub Creme Fraiche.
  • Beef stock.
  • Red wine.
  • Salt and Black Pepper.
  • Herbs.
  • String or cocktail sticks.

Method

    1. Lay the steaks on a thick chopping board and hammer with a meat tenderizer. You want the steaks to be quite thin, a maximum of around 5mm thick.
    2. Spread mustard thickly over the whole surface of the steak and lay two rashers of bacon on each.
    3. Cut the gherkins lengthways into 4 and slice about half of an onion. Lay the gherkin and onion widthways on the steaks and season.
    4. Start at one end and tightly roll the steaks into a roulade. Tie with string or use cocktail sticks to keep the stuffed steaks in a roll.
    5. Heat some oil in a pan and brown the roulades on all sides. Remove from pan and set aside once done.
    6. Whilst the roulades are frying, chop the carrot, celery and remaining onion and fry on a medium heat to soften.
    7. Once softened add some garlic, herbs and black pepper. Add 250ml of red wine and 250ml beef stock and simmer for a couple of minutes.
    8. Add the roulades to the sauce (the sauce should come just over half way up the roulades) and cover. Cook on a low heat for about an hour turning once.
    9. Remove the roulades to a serving dish and strain the vegetables from the sauce keeping them aside. Put the sauce back on the heat and slowly stir in the Creme Fraiche.
    10. Pour the sauce over the roulades and take to the table. Serve the vegetables separately or save for another day.

Comments, questions and tips

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kitemap
29th Sep, 2011
I suggest serving this with runner or green beans and new potatoes (ideally Jersey Royals) with plenty of butter. Also works well with plain boiled rice. The vegetables that were cooked with the dish taste delicious and people think that you made a separate vegetable dish.
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