GERMAN BEEF ROULADES “BAYERN”

Bayern

meat

main course

medium

Stevan Paul

INGREDIENTS FOR 4 PERSONS

6 roulades à 200 g, cut from beef topside
Salt
6 good teaspoons of hot mustard
12 slices of smoked bacon
6 pickled gherkins in a jar
1 large onion (250-300 g)
1 tbsp. concentrated butter (or 4 tbsp. oil)
6 tbsp. TOMAMI Bayern (formerly Vegami)
½ bunch of chives
1 tbsp. butter
2-3 fried onions
Grated horseradish out of a jar, to taste

INSTRUCTIONS

Season the beef roulades on both sides with salt and allow to rest for one hour at room temperature. Brush with the hot mustard, cover with bacon slices. Slice three gherkins in half lengthwise and place them on the roulades. Roll up the meat and secure with roulade needles or wooden skewers.

Melt the butter in a casserole or roasting pan with a lid. Sear the roulades from all sides. Remove the roulades and place on a plate. Peel the onion and cut into fine slices. Put the onions into the frying pan and sauté until golden brown. Add TOMAMI Bayern (formerly Vegami), 500 ml of water and 4-6 tbsp. of gherkin brine to the frying pan. Bring to the boil and place the roulades into the sauce. Allow to simmer in a covered pan for two hours over mild heat. Then remove the lid and allow to simmer and reduce for another 30 minutes.

Before serving, cut the chives into small rolls. Dice three gherkins. Take the roulades out of the sauce. Purée the sauce with the butter and pass through a strainer. Squeeze out the residue well. Salt the sauce slightly and bring to the boil once. Serve the roulades with the sauce on warmed plates, with chives and chopped gherkins. Sprinkle with the fried onions and the horseradish.

Tip: The dish goes well with mashed potatoes, but also with pasta or rice.

A recipe by Stevan Paul. Stevan Paul is a German food stylist, journalist and author of several books, the latest “Cooking: Really Good Cooking – Just Combine – Unlimited Possibilities”.

Preparation time: approx. 4 hours (only approx. 30 minutes of pure working time)