German Roulades are thin slices of beef often rolled sour pickle and mustard, onion and bacon. Browned, then braised, they take inexpensive cuts of beef and make them worthy of being served on the holidays. It was a staple for our family on Christmas!!! Start practicing now!!!
Prep Time: 30 minutes
Cook Time: 2 hours
2 lb. brisket or rump, beef, sliced thin
2 T. mustard
1 dill pickle
2 slices bacon
1/2 T. butter
1/2 T. oil
1-2 stalks celery
1/2 c. dry red wine
Salt and pepper
Fresh parsley for garnish
Lay beef out flat.
Cut pickle lengthwise into strips, dice onion and bacon very fine.
Spread each slice with mustard, fill one end with 1 - 2 tablespoons of onion, 2 slices of pickle and some diced bacon.
Roll up from the filled end and tie with string.
Melt the butter and oil in a saucepan or Dutch oven and brown the outside of the roulade in it.
Meanwhile, dice the carrot and celery.
Remove the roulades to a plate, and place the vegetables in the pan. Place the beef rolls back on top of the vegetables, add a half cup of red wine and a little water, to make about 1/2 inch of liquid in the pan.
Add the bay leaf, 1/2 teaspoon of salt (depends on how salty the bacon is) and some grinds of pepper, cover and braise over low heat for two hours, or until beef is tender.
Remove beef roulades and keep warm. Thicken the sauce with a little flour. Season to taste with more salt and pepper as needed. Place roulades back in sauce until serving time.
Enjoy my memory meal!