Beef roulades with pancetta and pickles
Rouladen vom Rind mit Pancetta und sauren Gurken is a recipe with fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 beef roulades (180 g each)
- Salt
- black pepper (freshly ground)
- 3 tbsp olive oil
- 4 tbsp coarse Dijon mustard
- 4 bay leaves
- 4 slices pancetta
- 4 small pickled cucumbers
- 2 onions
- 1 tbsp Tomato Paste
- 125 ml white wine
- 250 ml meat broth
Instructions
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1.
Wash the beef slices, pat them dry and season with salt and pepper. Brush one side with mustard seeds. Slice the pickles thinly and place a pickle and a slice of pancetta on each beef slice. Roll from the fatty side. Tie into small parcels with kitchen twine and insert one bay leaf in each parcel. Spread mustard over the rolls. Peel the onions and cut them into fine slivers.
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2.
Heat oil in a braising pot and sear the roulades on all sides until browned. Add the vegetables and sauté briefly. Stir in tomato paste and cook for a moment. Pour in wine and broth, scrape up any browned bits, cover, and simmer gently for about 45 minutes. Slice the roulades as desired before serving.
