Today, I would like to introduce to you a very traditional German dish that my husband and I love to cook.

It is made of long, thin strips of beef, slathered with mustard and filled with bacon, onions and pickles.

It is yet another dish that Harry takes fond memories from his childhood from as his Mom – my mother-in-law who, sadly, I never got to meet – liked to prepare on Sundays.

When Harry’s sister paid us a visit a few weeks ago, she was all praise about our efforts to serve her exactly this dish. 🙂

My sister-in-law seems to be growing more and more comfortable with me, by the way, and we even had a little moment of bonding. 😊

But let’s get back to cooking. Two weeks ago, we felt like cooking roulades again. It was our Valentine’s Day dinner coming up which is why I might have been a tad overdressed for the kitchen work. 😉 (Click here, if you wish to see more about that dress.)

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What we need:

• 3 slices of beef roulade
• 2 onions
• 2 pickles
• 6 slices of bacon
• Medium-hot mustard
• Salt and black pepper
• Red wine (dry or semi-dry, depending on your own taste)
• 1 sachet Fix for roulades
  If you don’t want to use a “fix product”, you’ll surely find a recipe for a suitable gravy on the internet.
• Clarified butter
• Kitchen yarn

How to do it:

• Have your companion cut the onions into small dices. (You don’t want to do that yourself, trust me.) Cut the pickles into thin slices.
• Season both sides of the roulade with salt and black pepper.
• Slather one side of the roulade with mustard. Leave approx. 2cm (¾in) of space on the sides.
• Cover the mustard layer lengthways with two strips of bacon.
• Place the sliced pickles crosswise on the strips of bacon, approx. 2.5cm (1in) apart.
• Spread the diced onions over the coated side. Save the rest of the diced onions for the gravy.
• Fold in the sides of the roulade, then roll it up and tie it to a small parcel.
• Sear all sides of the roulades in clarified butter so that they take on a nice brown colour.
• Remove the roulades, add approx. 250ml (½pt) of water and 125ml (¼pt) of red wine to the roast juice left in the pot.
• Stir in the Fix for Roulades, allow to boil briefly. If the gravy is too thick, add a little more water.
• Place the roulades in an ovenproof dish and have them covered to about 3⁄4 by some gravy.
• Put the uncovered dish in the oven at 180°C (360°F) for 100 minutes. Turn the roulades halfway through the cooking time.
• Add the rest of the diced onions to the gravy left in the pot.
• Put the roulades with the gravy back into the pot, keep everything warm at low heat until you have prepared the side dishes.
• Be sure to remove the yarn. Enjoy your meal! 😋