The origin of the word “roulade” may be French but beef Rouladen is very much a traditional German dish usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is browned, then braised over low heat in a red wine broth.
6slicestop round or rump beef (preferably organic)
approx. 3 tablespoons Dijon mustard
sea salt and freshly ground pepper,to taste
18slicesCoppa di Parma,or 12 slices of breakfast bacon (preferably organic)
2-3small yellow onions,cut into thin wedges
3dill pickles,sliced long ways
1piececelery root or 1-2 stalks celery, diced
1/2bottle dry red wine(good quality)
2cupsbeef broth(500 ml)
1dash pickle juice
Preheat oven to 320°F / 160°C
Lay beef out flat and lightly spread each slice with mustard; sprinkle with salt and pepper. Place 3 slices Coppa di Parma, some onion slices and half a pickle on each slice; roll up and secure with toothpicks or kitchen string.
Melt the butter in a large over-proof skillet or Dutch oven and brown the outside of the beef rolls (roulade). Once brown, remove and set aside on a plate.
Place the celery, the remaining onion, the leeks and carrots in the pan and sauté for a few minutes, until soft.
Stir briefly, then add a very thin layer of red wine; without stirring allow to cook until the liquid evaporates. Once the vegetables are dry again, a layer of wine, briefly stir and also to further evaporate. Repeat this until the 1/2 bottle of wine has been used up. Continue to allow vegetables to cook until liquid has evaporated but vegetables remain moist. Add the broth, bay leaf, salt and pepper and a good dash of pickle juice.
Place the roulade on top of the vegetables, cover and braise over low heat (160 degrees) for 1 1/2 hours, or until beef is tender.
Remove roulades and keep warm. With a little water, puree sauce and thicken (optional) with corn starch until it reaches the desired consistency. Season to taste with salt and pepper and pickle juice as needed.
Remove toothpicks/string and return roulades to the sauce. Serve with spätzle or boiled potatoes and steamed vegetables.