Beef rolls
8 servings
65 minutes
Beef roulades are an exquisite dish of French cuisine that harmoniously combines the tenderness of meat with a richness of flavors. Historically, such roulades were popular among the aristocracy due to their rich taste and elegant presentation. Beef soaked in mustard gains a piquant flavor, while bacon adds juiciness. Pickled cucumbers and onions provide a light tanginess, creating a perfect balance. Braising with wine and spices fills the dish with depth and richness. Serving with potatoes and sauerkraut makes the roulades an excellent option for a cozy family dinner or festive gathering. This recipe is a true gastronomic journey that reveals the secrets of French cuisine in every bite.
1
Salt and pepper the pieces of beef. Cut the onion into thin rings, the cucumbers into quarters, and halve the bacon slices. Brush each piece of beef with mustard, place 1 piece of bacon, cucumber, and onion. Roll them up and secure with a toothpick.
- Beef: 12 pieces
- Salt: to taste
- Ground black pepper: to taste
- Mustard: 0.5 glass
- Bacon: 6 pieces
- Marinated cucumbers: 3 pieces
- Onion: 1 head
2
In a deep skillet, melt 2 tablespoons of butter over medium heat. Fry the rolls in small batches on all sides. Place on a plate.
- Butter: 5 tablespoon
- Beef: 12 pieces
3
Sauté the remaining onion, minced garlic, finely chopped carrot and celery in the same oil, then pour in the wine and cook for 1-2 minutes until it evaporates. Add the broth and bay leaf. Place the rolls in the pan and simmer on low heat for about an hour.
- Onion: 1 head
- Garlic: 3 cloves
- Carrot: 1 piece
- Celery: 1 piece
- Dry red wine: 1 glass
- Bay leaf: 1 piece
- Ground beef: 500 g
4
Place the finished rolls on a plate and remove the toothpicks. Pour the broth into a bowl. Add the remaining butter to the pan, melt it over medium heat, and stir in the flour. Cook, stirring, for about 2 minutes. Then pour in the broth and cook, whisking, until thickened. Drizzle the finished rolls with the resulting sauce. Sprinkle with parsley and serve with potatoes and sauerkraut.
- Wheat flour: 3 tablespoons
- Butter: 5 tablespoon
- Parsley: 40 g
- Potato: 1 kg
- Sauerkraut: 100 g
