Rinderrouladen mit Babykarotten (Druckversion)
Zartes Rindfleisch gefüllt mit herzhaften Zutaten, serviert mit süßen Babykarotten und einer reichhaltigen Soße.
# Zutaten:
→ Meats
01 -
4 slices beef flank steak (about 6 mm thick)
→ Vegetables
02 -
12 baby carrots
03 -
1 large onion, thinly sliced
04 -
2 cloves garlic, minced
→ Spices
05 -
1 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1 teaspoon mustard (Dijon or yellow)
→ Liquids
08 -
1 cup beef broth
09 -
1/2 cup red wine (optional)
→ Fats
10 -
2 tablespoons vegetable oil
→ Fillings
11 -
4 slices of bacon
12 -
4 tablespoons dill pickle slices
# Anleitung:
01 -
Preheat the oven to 175°C.
02 -
Place the beef slices on a clean surface. Spread mustard on each slice, then season with salt and pepper.
03 -
Lay a slice of bacon and a few pickle slices on each beef slice. Roll them up tightly and secure with toothpicks or kitchen twine.
04 -
Heat vegetable oil in a large skillet over medium-high heat. Brown the beef roulades on all sides, about 3-4 minutes each.
05 -
Remove the roulades and set aside. In the same skillet, sauté the onions and garlic until softened.
06 -
Add the beef broth and red wine to the skillet, scraping up any browned bits.
07 -
Return the roulades to the skillet, cover, and transfer to the oven. Bake for 60-75 minutes until the beef is tender.
08 -
While the roulades are baking, cook the baby carrots in boiling water for 8-10 minutes until tender. Drain and season with salt and pepper.
09 -
Once the roulades are done, remove from the oven and let rest for a few minutes before slicing. Serve with the baby carrots and your choice of side dish.
# Hinweise:
01 -
Serve with mashed potatoes or crusty bread to soak up the gravy.
02 -
For a twist, add sliced mushrooms to the filling.