dish
Rouladen
rouladen · braise · German
About
Beef rolls stuffed with mustard, onion, and pickle, braised in gravy.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Steak400 g · ingredient · protein
Dijon mustard30 g · ingredient · seasoning
Yellow onion80 g · ingredient · aromatic
Cucumber60 g · ingredient · structure
Bacon60 g · ingredient · fat
Pan brown gravy 200 g · component · liquid
Brown roux 24 g · component · thickener
Blond roux 24 g · component · thickener
Raw roux 24 g · preparation · thickener
Unsalted butter12 g · ingredient · fat
All-purpose wheat flour12 g · ingredient · thickener
Beef stock170 g · ingredient · liquid
Salt2 g · ingredient · seasoning
Black pepper1 g · ingredient · seasoning
Soy sauce3 g · ingredient · seasoning
Recipe build
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Steps
Shopping
History Unverified
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Sources
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Uses
- Steak 400 g
- Dijon mustard 30 g
- Yellow onion 80 g
- Cucumber 60 g
- Bacon 60 g
- Pan brown gravy 200 g
Preparations used
- No preparation inputs on this node.
Used in
- Nothing references this node yet.
Similar in this layer
- Classic Sauerbraten plate 0.43
- Sauerbraten plate 0.42
- Advanced Sauerbraten plate 0.42
- Kartoffelknödel plate 0.39
- Asado negro 0.34
- Beef rendang 0.30
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 400.0 g Steakpath rouladen → steak
- 170.2 g Beef stockpath rouladen → brown-gravy-classic → beef-stock
- 80.0 g Yellow onionpath rouladen → yellow-onion
- 60.0 g Baconpath rouladen → bacon
- 60.0 g Cucumberpath rouladen → cucumber
- 30.0 g Dijon mustardpath rouladen → dijon-mustard
- 12.2 g Unsalted butterpath rouladen → brown-gravy-classic → brown-roux → blond-roux → raw-roux → unsalted-butter
- 12.2 g All-purpose wheat flourpath rouladen → brown-gravy-classic → brown-roux → blond-roux → raw-roux → wheat-flour
- 3.0 g Soy saucepath rouladen → brown-gravy-classic → soy-sauce
- 1.8 g Saltpath rouladen → brown-gravy-classic → salt
- 0.6 g Black pepperpath rouladen → brown-gravy-classic → black-pepper