Ready in: 2 1/2 - 3 h Serves: 4 Complexity: advanced Origin: Main Dishes
„Rindsroulade-01“ von Matt Lancashire - DSC05409 auf flickr. Lizenziert unter CC BY 2.0 über Wikimedia Commons - https://commons.wikimedia.org/wiki/File:Rindsroulade-01.jpg#/media/File:Rindsroulade-01.jpg
Ingredients
2 lb brisket or rump, beef, sliced thin
2.1 oz carrots
1.8 oz turnips
2.8 oz smoked ham
1.8 oz pickles
3.5 oz onions
8 capers
4 large soup spoons oil
0.7 oz flour, finely ground
6.25 tablespoons sour cream
1.8 cups water or soup
salt
pepper, black, from the pepper grinder
Estragon mustard
flour for dredging
Directions
1. Slice the beef about 1/4 inch thick across the large surface. Lay beef out flat. Salt, pepper and coat the slices with mustard.
Peel the carrots and the turnips, cut everything including the smoked ham and the pickles into 0.16-inch-thick strips. Fill one end of each slice with 1 - 2 tablespoons of onion, 2 slices of pickle, and smoked ham. Roll up the filled end and fixate it with toothpicks or roulade skewers.
2. Flour the roulades. Heat the oil, roast the roulades gently on all sides and then take them out of the casserole.
Cut the onions in thin strips and brown them lightly. Add flour, roast the onions, brew them with water or soup and stir them until smooth.
3. Add the roulades and the minced capers and cover it. Steam them for about 1 ½ h in the stove, the oven or a pressure cooker. Then take the roulades out of the sauce, add the sour cream and, if needed, also add some flour to the sauce, stir it, boil it up and strain it. Season it with mustard.
4. Before serving, take out the toothpicks or roulade skewers.
Serve with mashed potatoes, pasta, cucumber or tomato salad.
Image: „Rindsroulade-01“ von Matt Lancashire - DSC05409 auf flickr. Lizenziert unter CC BY 2.0 über Wikimedia Commons - https://commons.wikimedia.org/wiki/File:Rindsroulade-01.jpg#/media/File:Rindsroulade-01.jpg
