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Home Rindsrouladen with red wine sauce

Rindsrouladen with red wine sauce

German Braised dish Beef Comfort food Festive Winter

Rindsrouladen come from German cuisine and are exactly the kind of dish you look forward to all week. Thin slices of beef, filled with mustard, smoked bacon, pickle and onion, rolled and gently braised until the meat almost falls apart. For searing and cooking you want a sturdy roasting pans that distributes heat evenly, so the Rindsrouladen brown nicely all over and the sauce develops deep flavor. Serve with mashed potatoes or Spätzle and you'll put something on the table people will remember for a long time.

x_ckl_recipe_markerRindsrouladen with red wine sauce Rindsrouladen are thin slices of beef filled with mustard, bacon, pickle and onion, rolled tight and slowly cooked in a rich red wine sauce. A dish that gets the time it deserves. How to make Rindsrouladen with red wine sauce? Main course German 4 servings 25 min 90 min 5 min 2 hr 20 min

Lay the slices of beef flat on a cutting board and pat them dry with paper towels. Season both sides with salt and pepper.
Spread a thin layer of sharp mustard over each slice. Top with strips of bacon, the pickle and the finely chopped onion.
Roll each slice tightly from the short side. Secure the roulades with kitchen twine or wooden skewers so they don't open while frying.
Heat the roasting pan over medium heat with a drizzle of neutral oil. Brown the roulades on all sides until golden, about 6 to 8 minutes. Then remove them from the pan temporarily.
In the same fat, cook the carrot, celery and the remaining onion over medium heat until translucent, about 4 minutes. Add the tomato paste and stir for 1 minute.
Deglaze with the red wine and scrape the browned bits from the bottom. Add the beef stock and stir well.
Return the roulades to the roasting pan. The liquid should come at least halfway up the roulades. Bring to a simmer, cover with a lid or piece of aluminum foil and place the pan in the oven at 160°C.
Let the roulades braise for 90 minutes. Turn them carefully halfway through so they cook evenly.
Remove the roulades from the pan and keep them warm under foil. Strain the sauce, season it with salt and pepper and, if desired, reduce it a little on the stove to the desired thickness.
Remove the twine or skewers from the roulades. Transfer them to a serving dish, pour the sauce over and serve immediately with mashed potatoes, Spätzle or boiled potatoes and red cabbage.

German Braised dish Beef Comfort food Festive Winter 4 thin slices of beef (about 150 g each, e.g., braising steaks or topside) 4 tsp sharp mustard 8 slices smoked bacon 4 pickles, cut into long strips 2 onions, finely chopped (1 for the filling, 1 for the sauce) 1 carrot, diced 2 celery stalks, diced 2 tbsp tomato paste 200 ml dry red wine 400 ml beef stock Neutral oil for frying Salt and freshly ground black pepper Kitchen twine or wooden skewers Roasting pan Cutting board Sharp knife Kitchen twine or wooden skewers Paper towels Aluminum foil or lid Sieve Roasting slides roasting-tin Chopping Board chopping-board Sieve sieve dinner plates dinner-plates MasterClass Roasting Pan with Rack - 40 x 28 cm - Standard Non-Stick Coating MasterClass ["Braadslede"] Hungarian Goulash foodies-hungarian-goulash Braised duck legs with red cabbage and orange foodies-braised-duck-legs-with-red-cabbage-and-orange Classic Apfelstrudel from the oven foodies-classic-apfelstrudel-from-the-oven German Steak foodies-german-steak

Recipe

Rindsrouladen with red wine sauce

Rindsrouladen are thin slices of beef filled with mustard, bacon, pickle and onion, rolled tight and slowly cooked in a rich red wine sauce. A dish that gets the time it deserves.

Course	Main course
Kitchen	German
Servings	4 servings

Preparation time

Preparation time	25 min
Time in oven	90 min
Stiffen up min.	5 min
Total	2 hr 20 min

Equipment

Roasting pan
Cutting board
Sharp knife
Kitchen twine or wooden skewers
Paper towels
Aluminum foil or lid
Sieve

Ingredients

4 thin slices of beef (about 150 g each, e.g., braising steaks or topside)
4 tsp sharp mustard
8 slices smoked bacon
4 pickles, cut into long strips
2 onions, finely chopped (1 for the filling, 1 for the sauce)
1 carrot, diced
2 celery stalks, diced
2 tbsp tomato paste
200 ml dry red wine
400 ml beef stock
Neutral oil for frying
Salt and freshly ground black pepper
Kitchen twine or wooden skewers

How to make Rindsrouladen with red wine sauce?

Lay the slices of beef flat on a cutting board and pat them dry with paper towels. Season both sides with salt and pepper.
Spread a thin layer of sharp mustard over each slice. Top with strips of bacon, the pickle and the finely chopped onion.
Roll each slice tightly from the short side. Secure the roulades with kitchen twine or wooden skewers so they don't open while frying.
Heat the roasting pan over medium heat with a drizzle of neutral oil. Brown the roulades on all sides until golden, about 6 to 8 minutes. Then remove them from the pan temporarily.
In the same fat, cook the carrot, celery and the remaining onion over medium heat until translucent, about 4 minutes. Add the tomato paste and stir for 1 minute.
Deglaze with the red wine and scrape the browned bits from the bottom. Add the beef stock and stir well.
Return the roulades to the roasting pan. The liquid should come at least halfway up the roulades. Bring to a simmer, cover with a lid or piece of aluminum foil and place the pan in the oven at 160°C.
Let the roulades braise for 90 minutes. Turn them carefully halfway through so they cook evenly.
Remove the roulades from the pan and keep them warm under foil. Strain the sauce, season it with salt and pepper and, if desired, reduce it a little on the stove to the desired thickness.
Remove the twine or skewers from the roulades. Transfer them to a serving dish, pour the sauce over and serve immediately with mashed potatoes, Spätzle or boiled potatoes and red cabbage.

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Rindsrouladen are one of those dishes where patience really pays off. After 90 minutes in the oven the meat is so tender you hardly need a knife, and the sauce has absorbed all the flavors of the browned bits, the wine and the vegetables. Make them a day ahead and reheat them the next day: they only get better.

A good roasting pan is not an afterthought for this recipe. You want something that distributes heat evenly when searing and can then transition to the oven seamlessly. Choose a robust model that will last for years and that can go in the dishwasher. That way you have more time for the real work: setting the table and enjoying.

Related products

MasterClass Roasting Pan with Rack - 40 x 28 cm - Standard Non-Stick Coating

Out of stock

4.7 (29)

~~€47,99~~ €44,99

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