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German beef roulade with onion sauce

03-01-2019
Sous vide Duitse runderrollade met uiensaus

Preparation time
30 minutes

Cooking time
2 o'clock

Ingredients

  • 4 slices of beef, for example the lid of the topside is very suitable for roulade.
  • 4 tablespoons medium spicy mustard
  • 2 large pickles
  • 1 tablespoon bacon cubes
  • 1 medium onion, finely chopped
  • 1 teaspoon fresh marjoram leaves
  • A little balsamic vinegar
  • Salty
  • 300 milliliters of gravy

 

Preparation method

  1. Flatten the roulade slices, brush them with the mustard and sprinkle with some salt.
  2. Place the bacon cubes in a pan and fry them together with the onions.
  3. Stir in the marjoram leaves and slightly acidify the mixture with some vinegar.
  4. Let this mixture cool and place it at the bottom of the roulade.
  5. Cut the gherkins into wedges and place them on the onions. Fold the sides slightly and roll up tightly.
  6. Then vacuum seal the portions together with the gravy and cook for 2 hours at 65° C in a sous vide water bath.
  7. Remove the roulade from the bag and serve with the sauce. Thicken the sauce if necessary.

We recommend serving this with celeriac.

This recipe is brought to you by Heiko Antoniewicz .

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