Beef Roulades

Each slice is pounded, salted and peppered and topped with a slice of bacon. On top are slices of pickles and silver onions. On top a leaf of mint. The long sides of the roulade meat are placed a little bit inside and everything is rolled up together from the narrow side. Fix the roulade with a wooden stick or a thread.

Fry the roulade in hot fat on all sides. Add a chopped onion, a piece of black bread crust and a yellow beet, deglaze and cook like a pot roast. When the yellow beet is really soft, take out the roulades and stir the stock with a little bit of beef broth until it has dissolved from the roasting pan, strain the sauce and stir in another 1 tbsp. of sour cream. (Dorothea Werner: “As cooked at home”, Rombach)

Our tip: Use a deliciously spicy bacon for a delicious touch!

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