Ricetta in Italiano
Nella pentola – Involtini di manzo in vino rosso
Rezept in Deutsch
Aus dem Topf – Rinderrouladen in Rotwein
Before I present you my new weekly menu plan, I have this delicious Sunday dish for you: Beef roulades in red wine!
I’ve made these beef roulades like it’s usual here in Germany. Stuffed with pickled cucumbers, onions, bacon and mustard! Every family has is an own recipe.
I have for you now my interpretation of this traditional dish.
First of all, I’ve cut the beef roulades in the middle, so I have for 2 big roulades, 4 smaller instead. And I’ve prepared all the things for the filling.
Then start with spreading some mustard on the beef, sprinkle with pepper and add pickled cucumber, onion and bacon.
Then you can start to roll the beef roulades making sure that the filling stays in it. Something like that 😉
Then close with a wooden stick.
In a pot heat a little oil and roast the beef roulades from each side.
Add the remaining pickled cucumber, onions and bacon, let roast a little and deglaze with the red wine. Add a little tomato paste, salt and pepper and stir well.
Now close the lid and let simmer for about 1 1/2 hour. And that’s it!
The delicious beef roulades in red wine are ready!
Traditionally they are served with salted cooked potatoes and red cabbage.
I’ve served them with mashed potatoes!
Here is the recipe!
Beef roulades in red wine
- 2 beef roulades
- 1 onion, cut into strips
- 1 pickled cucumber, cut into strips
- 150 g of bacon, diced
- 3 tsp mustard
- 4 tablespoons olive oil
- 3 glasses of red wine
- 1 tablespoon tomato paste
- some water
- 2 tsp potato starch
- salt and pepper
- I cut the beef roulades in the middle, so I got 4 middle pieces.
- Brush the roulades thinly with mustard, season with pepper. Put some diced bacon, a strip of pickled cucumber and a few strips of onion on top. Roll and close with a roulade spit.
- Heat the olive oil in a pot. Roast the roulades from each side well. Add the onion and the remaining cucumber. Deglaze with the red wine and add some water so that the roulades are half covered and 1 tablespoon tomato paste. Season with salt and pepper and stir well. Let simmer the roulades with closed lid for about 1 ½ hours. Stir occasionally.
- Before the end of the cooking time dissolve 2 tsp of potato starch in water and add to the sauce. Stir well and simmer for a few minutes.
Recipe from emmiscookinside.blog
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