Classic German Beef Roulades
Ingredients
- 500 g beef roast, thinly sliced
- 2 tablespoons medium-hot mustard
- 2 onions, finely chopped
- 150 g bacon cubes
- 4 gherkins, cut into strips
- Salt to taste
- Freshly ground pepper
- 2 tablespoons vegetable oil
- 500 ml beef broth
- 1 teaspoon sweet paprika powder
- 1 tablespoon tomato paste
- 2 bay leaves
- 2 carrots, sliced
Preparation
Cut the beef into thin slices. Spread each slice on a board and brush with mustard.
Finely chop onions, bacon, and carrots and distribute evenly with the gherkin strips on the meat.
Season with salt, pepper, and paprika powder. Then roll up the slices tightly and secure with kitchen twine if desired.
Heat the oil in a large roasting pan and brown the roulades all over until nicely browned.
Add the tomato paste and sauté briefly. Then pour in the beef broth, add the bay leaves, and bring to a boil.
Reduce the heat, cover, and let simmer gently for about 1.5 to 2 hours.
Remove the roulades from the pot, remove the string, cut diagonally, and serve with the delicious sauce.
