Introduction: A Hearty Journey Through German Cuisine
Beef roulades represent the heart of traditional German cooking—a dish that tells a story of comfort, skill, and rich culinary heritage. These tender rolled beef parcels, filled with a savory mixture of bacon, pickles, and herbs, capture the essence of home-cooked German comfort food. Each bite promises a symphony of flavors that has been perfected over generations.
Ingredients
US Measurements
- 6 beef roulades (approx. 4.4 oz/125g each)
- Salt and pepper
- Mustard
- 12 bacon slices
- 3 medium onions, finely diced
- 4 gherkins, finely diced
- 4.4 oz (125g) diced smoked ham
- 1/2 bunch fresh parsley, chopped
- Sweet paprika
- Cooking oil
- 3 bunches soup vegetables (celery, leek, carrot)
- 2 medium onions, roughly chopped
- 3/4 tube tomato paste
- Water
- Red wine
- 2.75 cups (650ml) heavy cream
Metric Measurements
- 6 beef roulades (125g each)
- Salt and pepper
- Mustard
- 12 bacon slices
- 3 medium onions, finely diced
- 4 gherkins, finely diced
- 125g diced smoked ham
- 1/2 bunch fresh parsley, chopped
- Sweet paprika
- Cooking oil
- 3 bunches soup vegetables (celery, leek, carrot)
- 2 medium onions, roughly chopped
- 75g tomato paste
- Water
- Red wine
- 650ml heavy cream
Step-by-Step Cooking Instructions
- Prepare the Filling:
- Mix finely diced onions, gherkins, ham, and parsley
- Season with a sprinkle of sweet paprika
- Prepare the Roulades:
- Pound beef to an even thickness
- Season both sides with salt and pepper
- Spread mustard on one side of each roulade
- Place 2 bacon slices on each piece of meat
- Spread 1/6 of the filling mixture on top
- Fold in sides of roulades
- Roll tightly and secure with kitchen twine or roulade pins
- Browning:
- Heat oil in a large roasting pan
- Brown roulades on all sides
- Remove roulades from pan
- Vegetable Base:
- In the same pan, sauté soup vegetables and roughly chopped onions
- Add tomato paste and cook briefly
- Braising:
- Return roulades to the pan
- Add water and red wine until roulades are 3/4 covered
- Cover and braise in oven at 175°-180°C (350°F) for 2 hours
- Finishing:
- Remove roulades from pan
- Add cream to sauce
- Purée sauce until smooth
Cooking Time and Nutritional Information
- Preparation Time: 45 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 45 minutes
- Servings: 6
Nutritional Information (per serving)
- Calories: 550-600 kcal
- Protein: 35-40g
- Carbohydrates: 10-15g
- Fat: 40-45g
- Fiber: 2-3g
Expert Cooking Tips and Tricks
- Use kitchen twine or professional roulade pins for secure rolling
- Choose a cut of beef with good marbling for tenderness
- Allow meat to rest before rolling to prevent tearing
- Use a heavy-bottomed roasting pan for even heat distribution
- Don’t rush the braising process—slow cooking ensures tender meat
Recipe Variations and Substitutions
- Vegetarian Option: Use portobello mushrooms instead of beef
- Gluten-Free: Ensure mustard and tomato paste are gluten-free
- Lower-Fat Version: Use turkey bacon and lean beef
- Herb Variations: Add thyme or rosemary to the filling
- Wine Substitutions: Use beef broth if avoiding alcohol
Frequently Asked Questions
Q1: Can I prepare roulades in advance? Yes, you can assemble and refrigerate up to 24 hours before cooking.
Q2: What side dishes work best? Serve with spätzle, potato dumplings, or roasted potatoes.
Q3: How do I store leftovers? Refrigerate in an airtight container for 3-4 days.
Q4: Can I freeze beef roulades? Yes, freeze without the cream sauce for up to 3 months.
Q5: What if I don’t have roulade pins? Use kitchen twine or toothpicks to secure the rolls.
Storage and Make-Ahead Tips
- Cool completely before storing
- Separate sauce from roulades for better preservation
- Reheat gently to prevent meat from becoming tough
- Best consumed within 3-4 days
- Ideal for batch cooking and meal prep
A true taste of Germany awaits in every bite of these magnificent beef roulades!