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Richard in Cincy

REC: Rinderrouladen in Champignonsoße (Beef Roulades in Mushroom Sauce)

Veteran Member
5285 posts
Joined: Dec 12, 2005


Posted to Thread #21478 at 1:26 pm on Jan 23, 2012

I guess I never posted it here. I can never find anything over at Epicurious and gave up.

6 slices of smoked bacon
3 medium onions
3 dill pickles
1 medium carrot
12 oz. button mushrooms
6 thin slices of beef for roulades (each about 6 oz.)
black pepper
6 tablespoons Düsseldorf or Dijon mustard
1 tablespoon marjoram
2 tablespoons oil
2 tablespoons butter
2-3 tablespoons flour (or to thicken sauce to your desired consistency)
6 skewers or kitchen string to tie the rolls
1 cup dry red wine
1 tsp. tomato paste

Slice bacon in half. Dice or julliene the onions, carrot, and pickle. Slice mushrooms.

Pat rolls dry, spread mustard on the beef, sprinkle with marjoram, top with the bacon, onions, carrot, and pickle. Season with salt and pepper to taste. Roll up and secure with skewer or tie with string.

Heat oil in Dutch oven. Brown the roulades. Remove. Add mushrooms and sauté briefly. Add roulades again and deglaze with wine and 1/2 liter of stock or water. Bring to a simmer and cook, covered for 1.5 hours

Remove rolls to serving platter and keep warm. Stir flour and water until smooth. Stir into stock, bring to a simmer and cook about 5 minutes. Stir in the tomato paste. Season sauce with salt and pepper according to your taste. Nap the roulades with some of the sauce and pass the rest.

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