Mahlzeit! jemand ist schon ganz gespannt pürierten Sud mit Soßenbinder und Sahne und dann zurück zu den Rouladen den Sud pürieren die Rouladen sind fertig geschmort Vorbereitung für die Soße die Pastinaken braten und schmoren bis sie weich sind die Pastinaken in Stifte schneiden das sind Pastinaken warten bis es kocht, dann in den Ofen Rouladen zurück, mit Rotwein und Wasser auf 3/4 der Rouladen auffüllen kräftig schmoren lassen Gemüse für den Sud rein und anschmoren die angebratenen Rouladen raus fertig angebratene Rouladen anbraten der Rouladen alle vier fertig Zwei sind schon fertig, zu sehen die Rouladenringe Die Füllung auf die Roulade und einrollen Rouladen mit Senf bestreichen Chiligurken und scharfer Senf Speck, Gurken und Knoblauch für die Füllung Gemüse für den Sud zum Schmoren

Something new - cooking with documentation! Juliana wanted to have the whole thing documented to show it off, so we took turns waving around the cooking utensils and the camera. And surprisingly, it all worked out - and it tasted great too!

So the ingredients for today's menu:

  • four beef roulades (about 850g of meat)
  • 3 parsnips
  • one carrot
  • some celery
  • green onions
  • spices (pepper, salt, ginger, hot paprika)
  • 250g bacon
  • a few cucumbers
  • a few cloves of garlic (feel free to use a few more)

Preparation came in sections, as this is quite time-consuming, especially with the time. So here is the preparation including the breaks (the steps are oriented towards the pictures, so just look at the appropriate picture above for each step):

  1. Chop celery, carrots, and green onions finely and prepare them for the broth in which the roulades are braised
  2. Mix bacon, diced cucumbers, and finely chopped garlic and prepare them for the filling of the roulades
  3. You need sharp mustard to spread on the roulades. Also in the picture are the cucumbers - they were with chili on them, which are great for roulades.
  4. Spread the mustard on the roulades, don't be too stingy.
  5. Distribute the filling on the roulades.
  6. Repeat the whole process with each roulade. Also visible are the roulade rings with which I hold the roulades together.
  7. Then all roulades are filled and rolled up.
  8. Sear the roulades
  9. Until they are nicely browned all around.
  10. Remove the roulades from the pot
  11. And add the vegetables for the broth
  12. Sear and braise the vegetables thoroughly (for a few minutes)
  13. Put the roulades back in the pot and fill with water and red wine so that the roulades are about 3/4 covered.
  14. Bring the broth to a boil and then braise the roulades for 2 hours at 190 degrees in the oven. The pot is hopefully oven-safe?
  15. Start with the parsnips about 1 hour before the end. (Well, it was more like 45 minutes before the end for us, but it was enough)
  16. Cut the parsnips into sticks
  17. Fry the parsnip sticks in the pan, season them with ginger, hot paprika, and pepper, braise them thoroughly until they are soft, then add some salt
  18. The broth must be pureed and turned into a sauce with cream and sauce thickener
  19. When the roulades are done braising, remove them from the pot and puree the broth
  20. Mix the pureed broth with cream and then add the sauce thickener
  21. Prepare the sauce back in the pot, bring to a boil, and add the roulades again so they lie nicely in the sauce. It just tastes better.
  22. Look forward to the meal
  23. And bon appétit!

It was fun to cook and even more fun to eat. Very delicious. Parsnips are a bit like a mix of potatoes and carrots with a slight cinnamon note in the taste. It was the first time for us that we prepared and ate them, it was very delicious. And the roulades were absolutely the highlight this time.