Roulade

Profile#

Like some dishes, roulades are best prepared the day before and warmed up the next day. It is also important that you have kitchen yarn to wrap the roulades, brackets do not hold this variant together. This is a slightly variated version of the traditional German roulade. If you prefer the original one just remove the paprika and the leek.

Ingredients#

• Roulades
• 1 slice of bacon per roulade
• 1 garden leek
• 1 paprika
• Pickled gherkins
• hot and mild mustard
• 2 onions
• Tomato paste
• Beef broth

Let’s go#

We need of course the roulade and best of all some more for the next day.

For the filling: salt, pepper and two different sorts of mustard (it doesn’t matter that much if you have only one).

Leeks, peppers and pickled gherkins. The onions are for the sauce.

For the sauce you also need about 0.5 liters of water, tomato paste and beef broth (I often use an instant broth).

Add mustard on the roulade and elapse. Season with salt and pepper.

Half length the pickled gherkins. Cut the leeks into pieces (slightly narrower than the roulade) and halve them, so that they fit into the roulade. Place a slice of bacon on the roulade and cover with the leeks and half the gherkins. Who does not like bacon gets a roulade without bacon.

Cut the paprika into thin slices and add them to the roulade.

Now it becomes difficult. Roll the roulade carefully. Prepare approx. 80cm pieces of kitchen yarn.

Fix the roulade with the yarn and knot well. A toothpick can be used for marking a particular roulade.

Roast the roulade all round at high heat.

After all the roulade have been roasted, reduce the temperature and fry the diced onions.

Add tomato paste and roast for a short time.

Add approx. 0.5 liter of water and clean the ground of the pot (running out of words for this but you will know what I mean). Add the instant beef broth. Put the lid on and simmer for 90 minutes.

Leave overnight and cook again for about 30 minutes the next day.

Serve with spiral noodles and brussels sprouts.