Recipe Tip: German Classic: Beef Rouladen - Falstaff
Top Recipe for 4 Persons by Julian Kutos. All ingredients and tips for getting it right. Well filled and wonderfully rich in taste - Julian Kutos reveals his recipe for the classic beef.
- 4thin beef topside cutlets
- 50 gtarragon mustard
- 80 gbacon, thinly sliced
- 4pickled gherkins
- 100 mlolive oil
- 50 gbutter
- 1whole garlic clove, unpeeled
- 3 sprig(s)thyme
- 60 mlfull-bodied red wine
- 500 mlchicken stock
- plain flour
- 1 cup(s)double cream
- black pepper, freshly ground
Step 1Pound the beef cutlets until they are thin, season with salt and pepper and spread with mustard.
Step 2Peel and quarter the carrots. Leave the pickled gherkins whole or halve them, depending on their size.
Step 3Place slices of bacon on top of the meat, place the carrot and gherkins in the middle.
Step 4Roll up each roulade and secure with a kitchen skewer. Salt the meat and dust with a little flour.
Step 5Preheat oven to 180°C. On the stove, heat olive oil in a large casserole. Add a clove of garlic and thyme.
Step 6Sear the meat on all sides on a high heat. Add the butter.
Step 7Pour in a ladle of chicken stock and some red wine and let it boil away. Pour in the rest of the stock.
Step 8Put the lid on the casserole and place in the oven to simmer until the meat is cooked. Depending on the size of the meat, this takes at least 90 minutes.
Step 9Pour the stock over the meat occasionally. The meat is done when it is soft to the touch.
Step 10With about 15 minutes remaining, remove the lid and leave to cook uncovered for the rest of the time.
Step 11Remove the roulades from the liquid and keep warm. Stir the double cream into the cooking juices and heat briefly on the stove until thickened.
Step 12Remove the skewers from the roulades, arrange on a platter and serve with the sauce.
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