How to make Wrap Beef with pickles / Roulades - German Recipes by klaskitchen.com - Episode 15

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One of the most traditional things - brilliant way to eat beef.
See the recipe written down also on my site:
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German Recipes is a channel for tutorials about cooking of traditional german food. See the most traditional recipes here. Learn how to cook german food. Klas is teaching you how to cook german food and he is telling you the special backgrounds about this german recipes. This is the best tutorial to learn about german food and german kitchen and german recipes in english. All the german recipes are explained in english. It´s the best food tutorial in english for german recipes. See all the details from the foodblog German Recipes and all the recipes of german food and traditional german kitchen, for example food from bavaria and bavarian recipes on the homepage klaskitchen.com Follow this foodblog and the channel German recipes for not missing any new german recipe and any new bavarian recipe the we publish as a video. From porkrost to currywurst to dumplings and other beef and meat recipes. All traditional. All regional. All tasty. We also have sweets. Our sweet recipes for sweet food are for desserts and for cakes. Of course for german sweets and for german cake. All this in tutorials explained in english. Send us your feedback and your ideas and become an active part of the channel German Recipes.

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Watch also the other videos on this channel like:
Part 1: How to make bavarian dumplings
Part 2: How to make the sauce for bavarian dumplings
How to make Potato-Salad northern german way
How to make Potato-Salad south german way - bavarian potato-salad
How to make Wrap Beef wit pickles
How to make the best bavarian dessert - bairisch creme
how to make Munich Schnitzel
How to make Struwen
How to make liver dumplings
how to make currywurst
how to make koenigsberger klopse
how to make hamburger labskaus
how to make rheinland potato fritters
how to make krautsalad - cole slaw
how to make knödlgröstl - panfried dumplings
ho to make bavarian pork roast - schweinebraten
how to make rhubarb crumble cake - streuselkuchen quark öl teig
For the roulades

8 gherkins

3 onions

4 beef roulades (200 grams each) - meat from haunch

4 teaspoons mustard

8 slices of bacon

Salt pepper

For the sauce

2 carrots

1/4 celeriac

1/2 leek

3 onions

3 bay leaves

1 branch (s) of thyme

2 teaspoons tomato paste

100 ml of red wine

2 tablespoons of cucumber water

350 - 500 ml of water (check, while in the oven, if it´s loosing too much luquid)

50 ml cattle stock

2 tablespoons of butter lard

2 tablespoons of oil

2 teaspoons cornstarch

Salt pepper

Slice the gherkin longitudinally for the roulades. Peel onions, halve and cut into thin strips. Place meat between 2 layers of cling film and plate evenly until it is about 1 cm thick.

Salt the meat, pepper and brush with a teaspoon of mustard. Cover with bacon, cucumber and onions, leaving an edge of approx. 2 cm.

Long sides of the roulades turn so that the filling does not fall out later. Grab the rolls on the short side and roll up.

Stick with roulade needles. Season again with salt and pepper.

Peel carrots and celery for the sauce. Halve leek in half and brush under running water. Peel onions and finely chop with remaining vegetables.

Heat clarified butter in the roasting pan. Roulade sauté all around and place on a plate. Preheat oven to 180 ° C. Heat the oil in the roasting pan. Add vegetables and sauté for about 5 minutes. Add tomato paste, thyme and bay leaves, sauté briefly and deglaze with wine and cattle stock, cook for about 5 minutes. Add roulades and add water.



Cover the roasting pan with a lid and leave to stew in a hot oven for 2 to 3 hours, turning the roulades in between. Remove the roulades from the roasting pan and wrap in aluminum foil. Pass vegetables and liquid through a fine mesh sieve. Pour the sauce back into the roasting pan, bring to the boil and thicken with cornflour. Season with salt, pepper and cucumber water. Turn off the oven, place the roulades in the sauce and let it steep for about 5-8 minutes. Serve with red cabbage and boiled potatoes.