Roulade

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Yesterday was Sunday. And Sunday is food day. Basically everyday is food day but Sundays are special. In Germany you would have something special like a roast or a big bird. Stuff that takes too long for a week/work day. Like a roulade. Wikipedia defines a roulade as “a slice of meat rolled around a filling”. This Sunday I made roulades – beef roulades.

I went to Ludwig, my butcher of trust, and bought two beef roulades, cut from the flank. These two pieces of meat were quite big which is good for the filling, it makes the whole thing easier.

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At first I spread out the roulades, seasoned them with plenty salt and pepper. Then I spread some spicy mustard (Düsseldorfer Löwensenf) on the roulades. I cut some onions and fried some fresh bacon (also from the butcher – which is 1000 times better than pre-packed bacon from the supermarket). I topped one side of the roulades with the bacon and onions, rolled everything up and fixed it with some metal skewers.

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I heated up a mixture of oil and butter in the Invita stewpot and fried the roulade until golden brown. I added the rest of the onion and waited until they were softened. I used some soy sauce to deglaze the roulades. Then I only added some beef stock and let it simmer for several hours (3-5).

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For the finish I took out the roulades, brought the sauce to the boil and added some white roux and a little cream. Traditionally I served mashed potatoes and some apple sauce with the roulades.

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It was delicious!

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Roulade