morcon2

At first look you’ll know that this is like Morcon, a rolled meat with fillings of vegetables, cheese, hard-boiled eggs, hotdogs and pickles served on special occasions back home. Rouladen simply means rolled meat. The German and Austrian counterpart has less filling and has a different sauce from what I remember my mom makes. Well, I don’t expect them to be the same, that’s one good thing about food, there are similarities and differences that you get to enjoy whichever you like.

Roulade:
4-5 Beef Roulade (thin strips)
8-10 slices of bacon
2-3 onions
1-2 tablespoons spicy mustard from Dijon
1 tablespoon butter
2 tablespoons butter
freshly ground white or black pepper
Sea salt or coarse salt ground pepper

Sauce:
2-3 onions
1  carrot (cut in half)
1 / 4 celeriac
1 clove of garlic
1 large tomato
1 tablespoon tomato paste
1/2 l beef stock, chicken stock, veal stock, vegetable stock, broth or bouillon cubes
1 sprig of thyme
1 bay leaf
freshly ground white or black pepper
Sea salt or coarse salt ground pepper
butter

Preparation:
1. Peel the onions and cut into rings.
2. Wash the roulades and pat dry with kitchen paper.
3. Clean the carrots, peel and cut half of it into thin strips.
4. Sprinkle roulades with salt and pepper, brush with mustard and top with two slices of bacon, onion rings and carrot strips.
5. Roll up and fasten with toothpicks or roulade needles.

Procedure:
1. Wash tomato with hot water and quarter them.
2. The fat can be extremely hot, fry the roulades on all sides, add salt and pepper.
3. Dice the remaining carrots.
4. Remove the roulades from the pan and pour off most of the fat.
5. Fry the diced vegetables and herbs (onions, carrots, garlic, celeriac, thyme, bay leaf) in butter. Let contents of the pot thicken with tomato paste.
6. Scrape off the browned bits with a wooden spoon from pan bottom.
7. Bring the sauce to a boil and place the roulades.
8. Then add in chopped tomato.
9. Let boil and let simmer for about 1 hour and 50 minutes.
10. Pour sauce and season to taste.

Serve with rice or pasta.

for:

Food Friday, Yummy Sunday

11 Comments

  1. 1-6-2012

    yummmy! does look a bit like morcon…but am sure yummier because of the bacon!
    sensya na sa late visit, G. had the holidays hangover. hehehe…

    Happy 2012!

  2. 1-7-2012

    Nabulol pa ako nung una basahin. hehehe! Yummy looking!

  3. 1-7-2012

    Younger sister to ni Peachkins. Ay baka mabasa ng kapatid ko. Older sis pala! hihihi!

  4. 1-8-2012

    wow! thanks for sharing the recipe. want to try that next time!

    happy YS!

    http://faithful-wanderer.blogspot.com/2012/01/at-italiannis.html

  5. 1-8-2012

    This looks very yummy!

  6. 1-8-2012

    i had a hard time reading the name… hehehe… but i won’t have a hard time eating that.. hihihi.. was here for YS!

  7. 1-9-2012

    That looks really yummy! Thank’s for the recipe..

    Visiting for YS! Hope you can stop by:)

  8. 1-11-2012

    delish and very healthy food too 🙂 visiting from Yummy Sunday, hope that you can return the visit too.

  9. 1-12-2012

    I bet this version of roulade is really really delicious specially with pasta. How can it not be, it has bacon in it. Ma try nga. Thanks for sharing the recipe.:)

  10. 1-15-2012

    this looks yum!

  11. 1-15-2012

    Nakakagutom! I love morcon but we rarely (very) have it. Ayaw ng mga tao sa bahay sa beef.

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