roulades with mustard sauce and oven potato. a practical stew dish.

OTHER LANGUAGES: deGerman

Beef roulades are a popular stew dish from Germany. Roulades are a typical dish of home cooking and are excellent for family meals on Sundays or when friends come to visit. Beer or red wine, that doesn’t matter, as long as the roulades are delicious on the table. Below are my step-by-step instructions and professional cooking tips for homemade roulades with a simple side dish. You can also jump directly to the recipe…

1. How to make the best Roulades?

In the classic preparation, the beef roulades are filled with mustard, onions, bacon and gherkin. Here’s the first tip: use Dijon mustard, which is hotter and gives the stewed roulade a stronger flavour. As a professional chef, the filling of the roulade is very important to me! I like to put carrot sticks in the filling (Austrian style), that creates a colourful cut and carrot is finally healthy … 🙂 or?

Beef roulades served with mashed potatoes are a phantastic sundy family dish

Beef roulades served with mashed potatoes. The sliced roulades offer a colourful picture on the plate.

2. What is the best Meat for Beef Roulades?

For the good homemade beef roulade, you buy meat from the butcher or butcher of your choice from the beef topside. As a rule, the butcher cuts the meat thinly from the whole upper shell on the machine. It has proven itself to be easy to tap the meat. Place the meat slices on cling film, place another sheet of cling film on the meat and then plate the meat with a plating iron, a saucepan or the flat side of the schnitzel rapper. The plating or beating guarantees that the meat is soft. Please do not knock the roulade broken, gentle plating is the order of the day with the roulade.

3. At what Temperature do you stew Roulades?

My mother used to stew the roulades in a pot with a lid on the stove – how else? As a cook, I learned that stewing means closed heat exposure from all sides. Proper stewing is therefore better done in the oven. So please sauté the roulades first, then pour them on, then boil them up, cover them and put them in the oven. I braise my roulades at 160°C and give the roulades a good 1.5 hours in the oven.

You can serve Roulades as slices as fingerfood and partyfood.

Roulades as fingerfood, served on Asia spoons. Your party guests will be amazed!

4. How long do Roulades in a Pressure Cooker take?

I’m not a fan of the pressure cooker, I admit that, but I have tried it and if you want it to go fast, then please… My roulades need about 45 minutes in the pressure cooker.

Roulades home cooking from Germany and Austria served with mashed potatoes

Roulades are a typical stew dish from Germany and Austria.

5. Recipe Roulades

Here is my recipe for roulades, chef and professional chef tested and approved by my mum – I wish you good luck! The best side dishes for roulades are parsley potatoes, mashed potatoes and oven potatoes.

roulades with mustard sauce and oven potato. a practical stew dish.
Roulades with Oven Potatoes and Mustard Sauce
Votes: 1
Rating: 5
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Rate this recipe!
Rezept drucken
Roulade recipe by professional chef Thomas Sixt, prepare delicious beef roulades with many tips for meat selection, braising temperature, preparation in a pressure cooker, fantastic mustard sauce and a practical side dish.
Servings Prep Time
4 Portions 30 Minutes
Cook Time
100 Minutes
Servings Prep Time
4 Portions 30 Minutes
Cook Time
100 Minutes
roulades with mustard sauce and oven potato. a practical stew dish.
Roulades with Oven Potatoes and Mustard Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Rezept drucken
Roulade recipe by professional chef Thomas Sixt, prepare delicious beef roulades with many tips for meat selection, braising temperature, preparation in a pressure cooker, fantastic mustard sauce and a practical side dish.
Servings Prep Time
4 Portions 30 Minutes
Cook Time
100 Minutes
Servings Prep Time
4 Portions 30 Minutes
Cook Time
100 Minutes
Ingredients
Roulades
  • 4 pc beef roulades from topside have prepared by the butcher
  • 2 tbs Dijon-mustard
  • 2 pc gherkin
  • 1 pc carrot
  • 4 slices bacon or ham in strips
  • 8 pinch salt
  • 8 pinch pepper
Preparation and Sauce
  • 1 tbs clarified butter
  • 4 pinches sweet paprika
  • 500 ml veal stock
  • 300 ml red wine
  • 1 pc potato
  • 10 g dark chocolate
  • 1 tbs Butter
  • 1-2 tsp Dijon-mustard
  • 2 pinches brown can sugar
Oven Potatoes
  • 4-6 pc big potatoes
  • aluminium foil
Servings: Portions
Units:
Instructions
  1. PREPARATION: Let the butcher cut the beef roulade meat thinly from the topside. Wash the meat slices and pat dry. Cut the pickled gherkin, bacon and carrot the size of French fries into strips.
  2. PREPARATION: Place the roulade meat between cling film and lightly tap (plate). Brush the roulades with mustard and season with salt and pepper. Place the pickled gherkin, bacon and carrot on the meat.
  3. Fold in the side parts of the roulades and roll the roulades together. Tie the roulades with a string or fix them with toothpicks. Preheat the oven to 160°C hot air.
  4. Season the roulades with salt and pepper and sauté vigorously with the clarified butter. Season the roulades with some paprika, then quickly deglaze with veal stock and red wine. Add the finely grated potato to bind the sauce and stir, add the dark chocolate, finely chopped. Place the roulades in the pot with the lid closed in the oven. Set the alarm clock to 30 minutes.
  5. Wash the potatoes in their skins, wrap them in aluminium foil and place them on a baking tray. When the alarm clock rings, put the potatoes in the oven with the roulades and set the alarm clock to one hour.
  6. Take the pot with the roulades out of the oven. Turn off the oven and heat the plates to serve in the oven. Remove the roulades from the sauce and remove the shears or toothpicks. Bring the sauce to the boil and add mustard and cold butter. You can either mix the roulade sauce with a hand blender or stir vigorously with a whisk. Season the Final sauce with salt, pepper and a little sugar.
  7. Take the potatoes out of the oven and unpack them, break the potatoes slightly open and put them on the warmed plates. Place the roulades, whole or sliced, on the plate and pour in the sauce. Serve quickly and enjoy!
Recipe Notes

Notes on the sauce: The dark chocolate gives the sauce a strong depth, alternatively you can add a level teaspoon of cocoa to the sauce. Veal stock makes this dish an absolute highlight, buy veal stock in a glass or prepare your own veal stock according to this recipe. Commercially available gravy paste is a possible substitute for sauce preparation, but does not come close to the taste experience that I would like to convey with this recipe.

6. Nutritional Values And Calories Roulades

Nutrition Facts
Roulades with Oven Potatoes and Mustard Sauce
Amount Per Serving
Calories 709 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 15g 75%
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Cholesterol 158mg 53%
Sodium 1403mg 58%
Potassium 1198mg 34%
Total Carbohydrates 29g 10%
Dietary Fiber 3g 12%
Sugars 3g
Protein 51g 102%
Vitamin A 44%
Vitamin C 41%
Calcium 6%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

OTHER LANGUAGES: deGerman

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