Imported from the web

Oven-Braised Roulade Casserole

Name: Oven-Braised Roulade Casserole
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Cuisine: German
Ingredients: 2 Onions (peeled and thinly sliced); 100 g Bacon (finely chopped); 4 Beef roulades (patted dry and cut into bite-sized strips); 1 TL Pickled green peppercorns (finely chopped); 4 Pickles (cut into strips); 2 EL Dijon mustard; 250 ml Vegetable stock; 100 ml Red wine (According to the source, this can be replaced with additional stock.); 500 ml Cocktail sauce (According to the source, this can be replaced with additional stock and, optionally, tomato paste and sour cream or cream cheese.); 200 g Heavy cream; Salt (to taste); Cornstarch (Optional for thickening, dissolved in cold water; quantity not specified.)

Imported by Thomas Meckl on SeeMeCook

An uncomplicated roulade casserole with tender braised beef, bacon, pickles, and a rich, creamy sauce. All ingredients are cooked together in the Dutch oven without rolling the roulades.

4 servings200 minGerman

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Ingredients

2 Onions (peeled and thinly sliced)
100 g Bacon (finely chopped)
4 Beef roulades (patted dry and cut into bite-sized strips)
1 TL Pickled green peppercorns (finely chopped)
4 Pickles (cut into strips)
2 EL Dijon mustard
250 ml Vegetable stock
100 ml Red wine (According to the source, this can be replaced with additional stock.)
500 ml Cocktail sauce (According to the source, this can be replaced with additional stock and, optionally, tomato paste and sour cream or cream cheese.)
200 g Heavy cream
Salt (to taste)
Cornstarch (Optional for thickening, dissolved in cold water; quantity not specified.)

Steps

1
Preheat the oven to 180 °C conventional heat. Set out a large Dutch oven.
2
Peel the onions and thinly slice them.
3
Finely chop the bacon.
4
Add the onions and bacon to the large Dutch oven.
5
Pat the beef roulades dry and cut them into bite-sized strips.
6
Add the beef roulade strips to the Dutch oven.
7
Finely chop the pickled green peppercorns and add them to the Dutch oven.
8
Cut the pickles into strips and add them to the Dutch oven.
9
Add the Dijon mustard, vegetable stock, red wine, cocktail sauce, and heavy cream.
10
Stir everything thoroughly and season with salt.
11
Cover the Dutch oven and braise the roulade casserole in the preheated oven for about 2.5 to 3 hours.
12
Stir occasionally during cooking.
13
Taste and adjust the seasoning of the finished roulade casserole. If desired, thicken the sauce with cornstarch dissolved in cold water.

Notes

The roulade casserole can be refrigerated for about 2 to 3 days. Reheat small portions in the microwave and larger quantities in a saucepan on the stovetop. To freeze, allow it to cool completely, package it airtight, and use within about 3 months. Suggested side dishes include spaetzle or croquettes. The source also mentions parsley, marjoram, thyme, nutmeg, caraway, and chili flakes as possible additional seasonings, but without specific quantities.