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.
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.
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).
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.
It was delicious!