VIDEO: Frying and braising roulades

If filled roulades are not braised long enough, but only fried, they will be tough and dry. So allow enough time for the preparation. While that meat braised, you have enough time to prepare the side dishes.

Fill and roll roulades

1. Peel the onion and chop it as finely as possible.
2. Take the gherkins out of the jar and drain them well.
3. Salt and pepper the meat on both sides. Then coat both slices thinly with mustard on the top side.
4. Place 3 slices of bacon lengthways on top and sprinkle onion and gherkin cubes over them.


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5. Then roll up the meat slices. You will need some practice to do this. It works best if you fold the long sides slightly inwards when rolling it up.
6. Fix the ends of the rolled up slices with roulade needles.

Sear the meat first, then stew

To ensure that the meat does not get dry when it is later braised, it must be seared beforehand. This is extremely important.

1. Heat a dash of oil in the roaster, then place the roulades in the hot fat.
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   roast meat Focus on them all around and don't forget the sides. The point is not that the meat is cooked. Only the pores should be closed by the heat.
2. Then pour the meat stock into the roaster, reduce the temperature and let the liquid bubble gently for about 40 minutes. She is not allowed to cook properly. Turn the roulades every now and then. In addition, use a spoon to add a little roast juice from time to time. This will keep the meat moist and it will be extra juicy.
3. Finally, take the finished meat out of the roaster and, if necessary, thicken the leaked liquid with a little sauce thickener.

Bon Appetit!