Grandma’s beef roulades with bacon, gherkins, onions and minced meat

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Grandma’s beef roulades are a classic of German cuisine and are very popular thanks to their hearty taste and traditional preparation. In this recipe, the beef roulades are prepared with bacon, cucumbers, onions and a delicious minced meat filling to create a dish that brings back memories of the good old days.

Ingredients:

For the beef roulades:

  • 4 beef roulades
  • 8 slices of streaky bacon
  • 4 gherkins (small cornichons)
  • 2 onions, cut into rings
  • 150 g mixed minced meat
  • Mustard
  • Salt and pepper
  • 4 wooden skewers or roulade needles
  • 2 tbsp oil for frying

For the sauce:

  • 2 onions, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery sticks, roughly chopped
  • 2 tbsp tomato paste
  • 500 ml beef broth
  • 250 ml red wine
  • 2 bay leaves
  • 3 juniper berries
  • Salt and pepper

To thicken the sauce:

  • 2 tbsp flour
  • 2 tbsp butter

Preparation:

1. Prepare beef roulades:

  1. Lightly tap the beef roulades to flatten them.
  2. Spread each roulade with mustard and season with salt and pepper.
  3. Place 2 slices of bacon on each roulade.
  4. Place a gherkin and some onion rings on each bacon.
  5. Spread the mixed minced meat evenly over the roulades.

2. Roll beef roulades:

  1. Fold the sides of the beef roulades inwards to seal the filling.
  2. Roll up the roulades tightly and secure them with wooden skewers or roulade needles.

3. Fry the beef roulades:

  1. Heat the oil in a large roasting pan.
  2. Fry the beef roulades on all sides until golden brown.
  3. Remove the roulades from the roasting pan and set aside.

4. Prepare the sauce:

  1. In the same roasting pan, fry the chopped onions, carrots and celery until lightly browned.
  2. Add the tomato paste and fry briefly.
  3. Deglaze with red wine and add the beef stock.
  4. Add bay leaves and juniper berries.
  5. Place the seared beef roulades back into the roasting pan.
  6. Season the sauce with salt and pepper.
  7. Cover the roasting pan and let the beef roulades simmer over low heat for about 2 hours until tender.

5. Thicken the sauce:

  1. Remove the roulades from the roasting pan and keep warm.
  2. Stir the flour into the butter to make a roux.
  3. Add the roux to the simmering sauce and stir well.
  4. Simmer the sauce until it thickens.

6. Serving:

  • Arrange the beef roulades on a plate, pour the sauce over them and serve with potatoes or pasta as desired.

Tips and variations:

  • Side dishes: Serve the beef roulades with traditional side dishes such as potato dumplings, mashed potatoes or wide ribbon noodles.
  • Vegetable Variation: Experiment with additional vegetables in the filling, such as peppers or mushrooms, to vary the flavor.
  • Save time: Use a pressure cooker to reduce cooking time when you are short on time.
  • Garnish: Fresh herbs such as parsley or thyme can be used as a garnish to add additional flavor.
  • Sauce Variation: Try different sauce variations, such as a red wine sauce or a mushroom sauce, to change the flavor.

Grandma’s beef roulades with bacon, cucumbers, onions and minced meat are a hearty dish that combines the flavors of traditional German cuisine. The slow braising time gives the meat a tender consistency and the homemade sauce provides an incomparable taste. Enjoy this delicious dish as a festive meal for special occasions or as a hearty Sunday lunch. Enjoy your meal!

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