German Delight

I really love roulades. It was one of the first "German" recipes I made, when I came to Sweden. They just need a few ingredients, some cooking time and they taste amazing. You can vary the filling as you want, so I will post follow-ups with different styles. And if you make a bunch of them at once, it doesn't take longer, you can simply freeze them and have a quick lunch for the next day...

Basic recipe:

To start you need some fresh topside or any other tender beef. You can buy them prepared, that means cut in a few millimeter flat and 20-30cm long stripes. Now you just need to fill them. For fancy fillings see below, but here comes the truly good, only original: Put them flat out on the counter, salt and pepper them and spread a spoon of mustard on. Scatter some chopped bacon and onions on he mustard and roll them up. To fixate them, especially while cooking, use a toothpick or cocking string. Put all in a hot pan on medium heat and let them fry slowly. Turn them once in a while. When they are equally brown on all sides, remove them from the pan, but keep the good sauce, which develops while cooking. I usually thicken it by reducing and flouring it. A cup of red wine is also nice. Serving them with German potato dumplings and red cabbage is my favorite.


Advanced versions:
Hold your breath!