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.
1 slice of bacon per roulade
1 garden leek
hot and mild mustard
Here we go
Of course the roulades 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 roulades and elapse. Season with salt and pepper.
Half length the pickled gherkins. Cut the leeks into pieces (slightly narrower than the roulades) and halve them, so that they fit into the roulades. Place a slice of bacon on the roulades 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 rolls carefully. Prepare approx. 80cm pieces of kitchen yarn.
Fix the roulades with the yarn and knot well. A toothpick can be used for marking a particular roulade.
Roast the roulades all round at high heat.
After all the roulades 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.
And here the gallery. Click on a picture to see a high resolution.