Pikantní znojemská roláda s vínem (Spicy Znojmo Beef Roll with Wine)
Make a sheet from the beef, pound it and season it with salt, pepper, seasoning and mustard. Roll up the meat, tie it with string and leave it to mature. Then brown the roll, pour over white wine and stock and roast slowly until tender. Finally, thicken the gravy with a roux and add sautéed cucumbers and bacon.
Prep: 2 h
Cook: 2 h
Servings: 4
Energy: 614 kcal per serving
Method
01.
Prepare the meat: Cut the meat into a sheet and pound it thin. Season the sheet with salt, pepper and the seasoning, then spread it generously with mustard. Roll up the meat and tie it with string. Season the roll lightly with salt on the outside. If you like, leave the prepared meat overnight in a cool place to mature.
02.
Sauté the onion: Peel the onion and chop it finely. Heat the oven to 180 °C. Heat the oil in a roasting tin and brown the roll on all sides to seal it. Then remove the roll, add the onion and half of the bacon, also chopped, to the tin and sauté until golden.
03.
Roast the roll: Put the roll back, pour over hot stock (water) and 1 dcl wine to half the height of the meat, and place the covered roasting tin in the preheated oven.
04.
Prepare the gravy: Turn the meat during roasting, scrape the crusty bits from the sides and add a little stock as needed. Remove the meat when tender and dilute the roasting juices with stock. Make a darker roux in a pan and use it to thicken the meat gravy.
05.
Sauté the bacon and cucumbers: Then simmer the gravy over a low heat for 20 minutes. Meanwhile, melt the rest of the bacon, finely chopped, in a pan, add the cucumbers cut into fine strips and lightly sauté them.
06.
Prepare the paprika mixture: Then add the paprika, sauté briefly and pour over water. Season lightly with salt, cover with a lid and steam gently for about 5 minutes.
07.
Finish the gravy: Then strain the gravy through a fine sieve, add the steamed cucumbers, pour in the rest of the wine and let it simmer gently for a few more minutes so the flavours combine and the glaze (fat) rises to the surface. Season the finished gravy as needed with salt, pickle brine or mustard.
