German classics
Beef roulades with pickles and mustard
Thin beef slices are wrapped around mustard, bacon, onion and gherkins, then browned and gently braised in a vegetable-rich stock.
- Total time
- 160 min
- Servings / pieces
- 4
- Topic
- German classics
Thin beef slices are wrapped around mustard, bacon, onion and gherkins, then browned and gently braised in a vegetable-rich stock. Unlike a quickly cooked steak, roulade meat needs patience: prolonged gentle cooking makes a suitable cut tender. Treat the stated time as a guide and check whether a carving fork slips in easily. The vegetables cooked with the meat provide body for the sauce, so this version needs neither instant gravy powder nor cream. Potato dumplings and red cabbage make useful accompaniments.
Method
Step by step
- 01
Prepare the filling
Cut one onion into fine strips and the gherkins lengthways into batons. Pat the beef dry and spread it flat. Season with salt and pepper, then coat one side thinly with mustard. Arrange bacon, onion and gherkin across the lower third.
- 02
Secure the rolls
Fold the long edges slightly inwards, then roll tightly from the filled end. Secure with string or pins. Keep the filling inside the ends so it cannot escape when the meat is turned.
- 03
Brown the beef
Heat the oil in the casserole. Brown the roulades on every side for about eight minutes altogether, then remove. Roughly dice the remaining onion, carrot and celeriac and brown for five minutes. Briefly fry the tomato purée, then add the wine.
- 04
Braise gently
Reduce the wine by half. Add stock and bay leaf and return the beef. Cover and braise over very low heat for 100–120 minutes. The liquid should bubble only occasionally. Turn once and add hot water if the level falls too far.
- 05
Finish the gravy
Lift out tender roulades and keep warm. Press the sauce through a sieve, then simmer uncovered for ten minutes to concentrate it. Adjust seasoning, remove the string and return the beef to the sauce before serving.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Choosing the beef
Roulade slices cut from topside should have an even thickness. Flatten thicker spots gently between sheets of paper. Excessive pounding damages the fibres and makes rolling difficult, so concentrate on levelling uneven areas.
Balancing acidity
Wine, mustard and gherkins all contribute acidity. Taste after reducing the sauce. If it is too sharp, add extra stock and a small pinch of sugar. Continued reduction will concentrate the sharpness instead of correcting it.
Kitchen questions
One more question?
Can I replace the wine?
Use extra beef stock and one teaspoon of red wine vinegar. Start cautiously and adjust the finished sauce.
Why is the beef firm after 90 minutes?
It often simply needs longer. Continue gently, checking every 15 minutes. Turning up the heat is more likely to dry it out.
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