Fresh beef roulades from the farmer and butcher
Beef roulades are a classic on German menus and are also popular in Austria, the Czech Republic, and Poland. We offer the finest roulade meat from the topside of Black Forest pasture-fed beef , delivered directly to your door.
Beef roulades from the topside
We cut all our roulades to the ideal thickness for filling, using only high-quality meat from our pasture-fed cattle. The topside is lean and has little connective tissue, making our roulades particularly tender.
Raising our cattle
Our beef comes from our own herd and from partner farms near our butcher shop in the Black Forest. The animals are raised on our own farm feed , and short transport routes of no more than 50 km and stress-free slaughter on-site ensure the quality of the meat.
Classic preparation of beef roulades
Many families have their own recipe for beef roulades. Here we share our family recipe.
Beef roulade recipe for 4 people
Ingredients:
4-5 beef roulades, 5 tbsp mustard, 2 onions, 50 g bacon, 3 pickles, 1 bunch of soup vegetables, 500 ml broth, sauce thickener
4-5 beef roulades, 5 tbsp mustard, 2 onions, 50 g bacon, 3 pickles, 1 bunch of soup vegetables, 500 ml broth, sauce thickener
- Dice onions and bacon, slice cucumbers, chop soup vegetables.
- Spread out the roulades, spread with mustard, salt and pepper.
- Top with onion, bacon and cucumber slices, fold over the sides and roll up, securing with a toothpick.
- Heat the fat in a large pot, fry the roulades on all sides, then add the soup vegetables and remaining onions and bacon and sauté.
- Deglaze with stock and fill until the roulades are covered. Bring to a boil, then simmer covered for 1.5 to 2 hours. Check for tenderness after about 1.5 hours.
- Remove the tender roulades from the liquid, remove the toothpicks, and keep warm in the oven. Strain the liquid through a sieve, puree the soup vegetables, and return them to the sauce. Season to taste, adding a thickener if necessary.
- Serve with side dishes such as potato dumplings, mashed potatoes, spaetzle or croquettes.
Aus eigenem & Partner ViehbestandBeef roulade on the topside
Beef roulade on the topside
Lean topside meat, perfectly sliced for tender, stuffed roulades
Regular price
19,99 €
Sale price
19,99 €
Regular price
Unit price
28,56 €
per
kg
Tax included.
Shipping calculated at checkout.
inkl. MwSt. zzgl. Versand
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Fresh beef roulades from the farmer and butcher
Beef roulades are a classic on German menus and are also popular in Austria, the Czech Republic, and Poland. We offer the finest roulade meat from the topside of Black Forest pasture-fed beef , delivered directly to your door.
Beef roulades from the topside
We cut all our roulades to the ideal thickness for filling, using only high-quality meat from our pasture-fed cattle. The topside is lean and has little connective tissue, making our roulades particularly tender.
Raising our cattle
Our beef comes from our own herd and from partner farms near our butcher shop in the Black Forest. The animals are raised on our own farm feed , and short transport routes of no more than 50 km and stress-free slaughter on-site ensure the quality of the meat.
Classic preparation of beef roulades
Many families have their own recipe for beef roulades. Here we share our family recipe.
Beef roulade recipe for 4 people
Ingredients:
4-5 beef roulades, 5 tbsp mustard, 2 onions, 50 g bacon, 3 pickles, 1 bunch of soup vegetables, 500 ml broth, sauce thickener
4-5 beef roulades, 5 tbsp mustard, 2 onions, 50 g bacon, 3 pickles, 1 bunch of soup vegetables, 500 ml broth, sauce thickener
- Dice onions and bacon, slice cucumbers, chop soup vegetables.
- Spread out the roulades, spread with mustard, salt and pepper.
- Top with onion, bacon and cucumber slices, fold over the sides and roll up, securing with a toothpick.
- Heat the fat in a large pot, fry the roulades on all sides, then add the soup vegetables and remaining onions and bacon and sauté.
- Deglaze with stock and fill until the roulades are covered. Bring to a boil, then simmer covered for 1.5 to 2 hours. Check for tenderness after about 1.5 hours.
- Remove the tender roulades from the liquid, remove the toothpicks, and keep warm in the oven. Strain the liquid through a sieve, puree the soup vegetables, and return them to the sauce. Season to taste, adding a thickener if necessary.
- Serve with side dishes such as potato dumplings, mashed potatoes, spaetzle or croquettes.
