Is there a Sunday dinner that calls home more than beef roulades for a German? We absolutely love them and I always make double the portion so that I can freeze some. So I always have some at home.
Sometimes I’m a little “weekend philistine” because I like to stand in the kitchen on Sundays and then have these wonderful beef roulades in the evening. Quite classic, just like in the past. 🙂 But nowadays, we mostly are not just 2, but even 4 people in the kitchen. Everyone does what they can and I love it.
I just like the classic recipes. And add some homemade red cabbage and mashed potatoes. Splendid. The perfect Sunday meal. And as I mentioned already that I always make double and freeze them, I sometimes have them as a weeknight dinner as well.
My tips for the perfect beef roulades:
- Ask the butcher whether he can cut the beef slices nice and thin for you
- Make sure to add the meat juices to the sauce again
- use a good red wine for the sauce. The dish stands or falls with the sauce.
- If you don’t have kitchen thread, just use toothpicks. But don’t forget to pull the toothpick out before serving.
love, sabrina x
My wine recommendation for the beef roulades:
A nice Pinot Noir or if you can get your hands on a German Spätburgunder goes really well with it and is also not too heavy
German beef roulades
A German Sunday roastmoderate
- 30 minutes
- 2 hours
- 2 hours 30 minutes
|800 g||beef slices—best is beef from the leg (4 pieces)|
|4||slices of thin bacon|
|Salt & pepper|
|1||Tbsp clarified butter/ sunflower oil/ or Ghee|
|1||Tbsp tomato paste|
|400 ml||beef stock|
|500 ml||red wine – Spätburgunder works really well|
|2 dried bay leaves|
|5||juniper berries—slightly pressed|
|1||Tbsp clarified butter/ sunflower oil or Ghee|
|Salt & pepper|
- Toothpicks or kitchen twine to hold the roulades together
Steps of preparation
- Season the meat slices generously on both sides
- Cut the onion and the pickles into really thin strips
- Brush the mustard on one side of the beef
- Then put the bacon on top and put some thin onion strips and pickles on top
- Fold the meat slices in lengthways and roll them up.
- Repeat with all slices.
- Either tie the roulades with the kitchen twine like a package or pin the end with a toothpick.
sauce and roulades
- Clean/ peel the leeks, onions, carrots, and celery roots and cut into pieces.
- Heat 1 Tbsp clarified butter in a large roaster and sear the roulades on all sides.
- Take the roulades out of the roaster and set them aside in a deep plate.
- Put the remaining clarified butter in the roasting pan and roast the vegetables in it.
- When the vegetables have got a nice colour, add the tomato paste and stir.
- Deglaze with half of the red wine and simmer for about 3 minutes.
- Add the rest of the red wine and the beef stock.
- Add the bay leaf and juniper berries
- Put the roulades with the leaked meat juice in the roaster and put on the lid
- Braise over medium heat for about 1.5-2 hours.
- Take the roulades out of the roaster and place them back in a deep plate.
- Pour the sauce through a sieve into a saucepan, bring to the boil again, and season with salt & pepper to taste.
- Add the roulades to the sauce again
- Enjoy with some red cabbage and mashed potatoes
Have the beef slices cut thinly at the butcher you trust, otherwise it is best to use a plating iron (or a heavy pan) to pound the roulades thinly.