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German Stuffed Beef Rolls
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German Roll Ups with Apricot Sauce

Course Main Course
Cuisine German
Keyword german beef roll ups, german beef rouladen
Prep Time 1 hour 30 minutes
Servings 4 people
Author Marta

Equipment

  • Pressure cooker or large pot

Ingredients

Apricot Sauce

  • 100 g soft, dried apricots about 9 apricots
  • 100 ml orange juice
  • 10 g burre manier if needed
  • 100 g parsley root
  • 100 g carrots
  • 80 g onions 1 medium
  • 2 branches fresh thyme or 1 tablespoon dried
  • 400 ml beef fond or beef broth

German beef roll-ups

  • 4 slices beef round steaks thin
  • 4 tbsp mustard German Tommy Mustard
  • 100 g bacon chopped
  • 6 pickles chopped
  • 1 onion chopped
  • 2 tbsp oil sunflower
  • 4 tbsp all-purpose flour
  • salt
  • pepper

Instructions

Stuff the beef roll-ups

  • Pound out the beef slices until they are 5mm thin.
  • Sprinkle both sides of the slice with salt.
  • Season the innerside of the roll-ups with fresh pepper and spread 1 tablespoon of mustard over each beef slice.
  • In the seperate bowl mixed chopped onions, pickles and bacon.
  • Place 2 tbsp the onion-bacon-pickels mixture over each beef slice.

Roll the beef slices

  • Fold the longer sides of the beef slice to make sure that the filling stays inside while cooking.
  • Take one end of the slice and start folding up over the onion-bacon-pickles mixture.
  • Continue rolling until its complitley rolled.
  • Secure the end of the roll with skewer or use roulade clips. If needed secure also the sides with additional skewers.
  • Prepare seperate plate with flour and coat all beef roll-ups with it. Don’t forget about the sides!
  • Take large pot and preheat the sunflower oil in it.
  • Fry the beef roll-ups on medium-high heat until they brown.
  • Clean, peal and cut the carrots, onion and parsley root.
  • Place the vegetables and thyme in the pot with beef rolls and add 400ml beef fond.
  • Simmer in the pressure cooker for 30-35 minutes or in the normal pot for 50-55 minutes.

Prepare the apricot sauce

  • Soak apricots in the orange juice.
  • 15 minutes before the roll-ups are ready preheat the oven to 100 degrees.
  • As soon as the roll-ups are ready put them in the oven so they don‘t cool down.
  • Add the orange juice and the apricots to the sauce and blend it all together.
  • Thicken the sauce with beurre manie.
  • Check seasoning before serving them. If the sauce is too sweet add orange juice, if too sour more apricots.
  • Serve with potato dumplings and cooked brossels sprouts.