These perfect little roulades hide away bacon, onions, and a pickle served with mashed potatoes and gravy.
I hit the jackpot this month with my Secret Recipe Club assignment. I received Adina's blog, Where is my spoon?, for the month of October. I dove right into her recipe index immediately and knew I was in heaven - too good to be true. Adina is from Romania but has spent the last 10 years in Germany - with her husband and two children. Adina has a ton of German cuisine on her blog and that is why I was so happy to get her blog.
My newest sister-in-law is German - born and raised - and she has got me hooked on German food. We have a German fast food restaurant in our city that we frequent - which is why I nearly made the Homemade Doner from Adina's blog. I get doners all the time at the German restaurant. Everyone else usually gets the schnitzel. And speaking of schnitzel: Hunter Schnitzel, Oven Baked Schnitzel and Schnitzel Burgers, and Chicken Schnitzel with Potato Parmesan Crust are all on the to-make-eventually list. I had to hide that information from Nick because he would have wanted all of those in one week and then repeated until the end of time. He loves schnitzel! I also have to make this German Cheesecake very very soon.
It wasn't all about the German food though. I seriously considered these lovely Albanian Spinach Rolls - I have never worked with phyllo before and would love to tackle that. I have yet to make anything with rhubarb even though I grew up eating it all the time, so these recipes are on my list too: Blackberry Rhubarb Bread and Rhubarb Strawberry Jam.
But in the end, this German Beef Roulades recipe won and with good reason. Chantal (my sister-in-law) fixed us roulades when she came into town and we have been dying to have them again ever since.
These roulades are a pickle with onion wrapped in bacon, wrapped in steak, cooked in a delicious brown gravy. So basically they are amazing. They are typically served with mashed potatoes (Nick loves the gravy over the potatoes) and we served ours with asparagus on the side as well. They were so incredible. Yes, they are a little labor of love, but they are so worth it in the end.
What you need:
For the roulades:
- 4 to 6 thin roulades, tenderized
- 2 large onions, sliced in half moons
- 1 Tbsp. butter
- 4 to 6 pickles (or gherkins)
- Mustard (I would love to try beer mustard next time!)
- Thin slices of bacon
- Salt and pepper
- 2 large onions, chopped
- 2 to 4 carrots, chopped
- 1 Tbsp. oil
- 1 Tbsp. tomato paste
- 1 Tbsp. sugar
- 1 Tbsp. all-purpose flour
- 1 cup red wine
- 2 cups beef broth
- 1 cup water
- 1 to 2 cloves garlic, minced
- 2 to 3 sprigs fresh thyme
- 2 Tbsp. cornstarch
- Salt and pepper
- Mashed potatoes, for serving
- Melt butter in a large deep skillet and cook until golden brown. Let cool slightly.
- Brush each roulade with mustard and top with a few slices of bacon (I did enough to cover the piece of meat).
- Divide the onions between the roulades and place a pickle across the ends of each roulade.
- Fold the long sides in just slightly to keep the filling in and then roll them up and secure with toothpicks. Salt and pepper to taste.
- Heat oil in the same deep skillet and brown roulades on all sides, then remove and set aside.
- Add onions and carrots and cook until onions are golden brown.
- Add tomato paste and sugar and cook for a few minutes.
- Add flour and cook for 1 minute until it is slightly golden.
- Add red wine gradually in 3 to 4 splashes. Let reduce before the next addition of wine.
- Add beef broth and water and then bring to a boil.
- Add garlic, thyme, and roulades. Reduce heat, cover, and cook for 1 to 1 1/4 hours.
- Remove roulades from gravy and remove toothpicks. Set aside and keep warm.
- Cook the sauce for about 10 more minutes.
- At this point, you can blend it smooth (I chose not to) and then thicken it with corn starch. Remove some of the gravy and stir with the cornstarch. Then add back to the pan, whisking constantly, and bring back to a boil. Salt and pepper, if needed.
- Serve with mashed potatoes.
Recipe from where is my spoon?
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