Roulade - rolled beef fillet with meatloaf filling in creamy sauce

Serving of roulade and meatball with noodles, veggies and creamy sauce

Today I would like to share a recipe with you coming from my mom's kitchen. This used to be one of my favorite Sunday dishes when everybody was reuniting around the table and we had a hearty family dinner together. Of course the dish itself comes, as you guessed from the name already, from the French cuisine where rouler means to roll and basically that is what you are going to do with the meat. Normally this is a classic veal recipe but today I will make it using beef as I am not sure where to get a good cut of veal around here. I might have accidentally modified the one or the other details about the recipe, but roughly it should go something like the below.


The beef

• 2 very thin cuts of beef
• Meatloaf filling from my meatloaf recipe (leave the bell peppers away)
• http://foodzeit.blogspot.com/2012/04/fleischkase-meatloaf.html
• 1 Table spoon of bell pepper powder
• 2 Table spoon of grated parmesan cheese
• Half a diced onion
• Handful of parsley
• 1 egg
• Salt and pepper to rub the meat and season off the sauce

Sauce

• 1 liter of chicken stock
• 1 onion cut in quarters
• 2 tomatoes cut in quarters
• 2 leaves of bay leave
• 1 carrot cut in slices
• 2 table spoons of whipped cream
• 2 table spoons of flour

Ingredients for the filling

Preparation: Fry the diced onions and the minced parsley and mix with the meatloaf preparation. Now tenderize the beef cuts. Hammer them out with a meat hammer so they are perfectly flat and rub them on both sides with pepper and salt. Then spread the meatloaf mix on the beef slices and roll them up into a roulade shape. Bind the rolled up roulade with a thin thread (don’t forget the thread before you eat). 

Beef and filling rolled up and bound fixed

Now your roulades are done. Put some butter in the stew pot and start frying the quartered onions in the fryer. Then add the roulades and fry them from all sides until they got a nice a brown color from all sides. 

Rolled beef frying in he fryer alongside the onions

Now add the sliced carrots and the quartered tomatoes and pour the chicken stock over everything. Add the bay leave. Now braise everything on low flame in the stew pot for about an hour – 90 minutes, until everything is cooked through and the meat should cut through as smooth as a piece of butter.

All ingredients slowly simmering

Before serving, thicken the sauce up by mixing the flour with the sour cream in a bowl until it’s a creamy and smooth consistency. Then take some of the broth and add it to the bowl with the sour cream and flour. Do this before mixing everything to the sauce in order to avoid the mix to clump up when you add it to the sauce. Mix everything well so it gets rich and creamy. After that, slowly stir in this mix back to the sauce and stir well so the sauce will get rich and creamy. Serve with rice (As I did not have any, we took noodles instead) and enjoy…

Portion with a loaf of bread and noodles