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Richard, you noted that you had posted your recipe for rouladen or rindrouladen. I am
- Thread starter Marg CDN
- Start date
richard-in-cincy
Well-known member
REC: Rinderrouladen in Champignonso
I guess I never posted it here. I can never find anything over at Epicurious and gave up.
6 slices of smoked bacon
3 medium onions
3 dill pickles
1 medium carrot
12 oz. button mushrooms
6 thin slices of beef for roulades (each about 6 oz.)
salt
black pepper
6 tablespoons Düsseldorf or Dijon mustard
1 tablespoon marjoram
2 tablespoons oil
2 tablespoons butter
2-3 tablespoons flour (or to thicken sauce to your desired consistency)
6 skewers or kitchen string to tie the rolls
1 cup dry red wine
1 tsp. tomato paste
Slice bacon in half. Dice or julliene the onions, carrot, and pickle. Slice mushrooms.
Pat rolls dry, spread mustard on the beef, sprinkle with marjoram, top with the bacon, onions, carrot, and pickle. Season with salt and pepper to taste. Roll up and secure with skewer or tie with string.
Heat oil in Dutch oven. Brown the roulades. Remove. Add mushrooms and sauté briefly. Add roulades again and deglaze with wine and 1/2 liter of stock or water. Bring to a simmer and cook, covered for 1.5 hours
Remove rolls to serving platter and keep warm. Stir flour and water until smooth. Stir into stock, bring to a simmer and cook about 5 minutes. Stir in the tomato paste. Season sauce with salt and pepper according to your taste. Nap the roulades with some of the sauce and pass the rest.
I guess I never posted it here. I can never find anything over at Epicurious and gave up.
6 slices of smoked bacon
3 medium onions
3 dill pickles
1 medium carrot
12 oz. button mushrooms
6 thin slices of beef for roulades (each about 6 oz.)
salt
black pepper
6 tablespoons Düsseldorf or Dijon mustard
1 tablespoon marjoram
2 tablespoons oil
2 tablespoons butter
2-3 tablespoons flour (or to thicken sauce to your desired consistency)
6 skewers or kitchen string to tie the rolls
1 cup dry red wine
1 tsp. tomato paste
Slice bacon in half. Dice or julliene the onions, carrot, and pickle. Slice mushrooms.
Pat rolls dry, spread mustard on the beef, sprinkle with marjoram, top with the bacon, onions, carrot, and pickle. Season with salt and pepper to taste. Roll up and secure with skewer or tie with string.
Heat oil in Dutch oven. Brown the roulades. Remove. Add mushrooms and sauté briefly. Add roulades again and deglaze with wine and 1/2 liter of stock or water. Bring to a simmer and cook, covered for 1.5 hours
Remove rolls to serving platter and keep warm. Stir flour and water until smooth. Stir into stock, bring to a simmer and cook about 5 minutes. Stir in the tomato paste. Season sauce with salt and pepper according to your taste. Nap the roulades with some of the sauce and pass the rest.
richard-in-cincy
Well-known member
Ang, that is a great idea. I'll do that next time. Carmelization good!
this was DH's birthday dinner on Sunday. it's been ages since I made it, and it's ever so good.
comfort food at it's best. My Mom never put pickles or carrots in the rouladen, but I added them this time and loved it. the pickles give such a nice little kick. I don't remember mushrooms either, but I added those as well. plate licking good! served with boiled dill potatoes, red cabbage and cucumber salad.
comfort food at it's best. My Mom never put pickles or carrots in the rouladen, but I added them this time and loved it. the pickles give such a nice little kick. I don't remember mushrooms either, but I added those as well. plate licking good! served with boiled dill potatoes, red cabbage and cucumber salad.