Beef Roulades, Beef Goulash, Swabian Onion Roast Beef

Beef Roulades: I like them the classic way, with a filling of bacon, onions, gherkins, and mustard. There are many variations here, too: filling with carrots, ground beef, boiled eggs... everyone has their own taste.

Ingredients:

• 4 large beef roulades
• 20 slices of bacon
• 2 large onions
• 8 medium pickled gherkins
• Medium-hot mustard
• 1.5 liters of meat broth
• Sauce thickener (I make my own from flour and water)
• Condensed milk
• Salt
• Pepper
• Butter

Preparation: Spread the beef roulade on a wooden board and smooth it down with your fingers. Brush the roulades generously with medium-hot mustard. Then sprinkle pepper and salt on the roulades, being careful with the salt and always paying attention to the saltiness of the bacon. Spread the bacon over the roulade. Then spread the pickled gherkins and onions over the roulade. I dice the pickles and onions and mix them together before applying them to the roulade. Then I fold the edges slightly and roll it up. I use small skewers to secure it.

Sear the roulade on top and bottom. Remove the roulades from the pot and sauté a diced onion (you can also add soup vegetables, of course). Then add the meat broth to the pot, loosen the pan juices, and add another tablespoon of mustard to the broth. Add the meat to the pot and let the roulades simmer over low heat for about 90 minutes.

Remove the roulades from the pot and puree the sauce with an immersion blender. Add the sauce thickener and bring to a boil for about 1 minute. Refine the sauce with a generous splash of condensed milk and a little cold butter, and season with salt and pepper.

Serve as a side dish with spaetzle, potato dumplings, mashed potatoes, and red cabbage.

Beef goulash: Let it simmer for a long time. My mom always said that the more often you reheat the goulash, the better it tastes.

Ingredients:

• 1.5 kg beef goulash - approx. 3x3 cm pieces
• 2-3 large onions - roughly diced
• 3 tsp sweet paprika
• 4 tbsp tomato paste
• 3 tbsp medium-hot mustard
• 1.5 l beef broth
• 1 garlic clove - peeled and finely chopped
• Salt / pepper
• 1/2 tsp dried marjoram
• 100 ml heavy cream
• Clarified butter or vegetable oil for frying

Preparation: Prepare a large pot with a lid and a frying pan.

Sauté the onions and garlic in the large pot, then add the tomato paste and cook briefly. Then, drain about 0.5 liters of the beef broth and let it simmer over low heat. Add the mustard, paprika, and marjoram and stir well.

Brown the meat in batches in a separate pan (this is important, otherwise the meat won't be tender and won't have any roasted flavors), then add it to the pot. Once all the meat is browned, add a little beef broth to the pan to loosen the browned meat, then add it to the pot.

Add the remaining beef broth to the pot and season to taste with salt and pepper.

Simmer on low heat with the lid on for at least 90 minutes (preferably 2 hours).

After the cooking time, add the cooking cream (or condensed milk).

If the sauce is too thin, thicken with a sauce thickener.

Season again.

​We serve pasta, spaetzle or rice and a mixed salad as a side dish.