Good morning and thank you for your question. About the gravy sauce, I personally prefer not to use flour or any kind of starch as thickener to the sauce. The Sauce in the recipe is made with the own cooking liquid reduced by 1/3 and 1 tbsp butter added at the end to finalise (to shine and enrich the sauce). Considering that the roulade is made with a lean cut of meat I also keep the roulade inside the sauce, to not dry out, until serving time. Hope you like this recipe and let me know if you tried it. Sending you my best greetings from Germany.
@@marciaoechsner9459 thank you, I follow you with pleasure I like quality recipes without additives, and I also do not use neither flour nor starch for Grevy meat sauce wine, mustard butter stock, reduced, etc.
This is the most thorough technique I have ever seen
You are a true artist
Thanks
Sehr gut!
Vielen Dank 🥰😊
Rinderrouladen, ein sehr leckeres Gericht, ist ein bißchen Arbeit, lohnt sich mit Rotkraut und Pürree, schmeckt wunderbar, ist was besonderes.
Vielen Dank Christel. Es ist ein bisschen Arbeit ... aber ist es wert
Grevy sos?
Good morning and thank you for your question. About the gravy sauce, I personally prefer not to use flour or any kind of starch as thickener to the sauce. The Sauce in the recipe is made with the own cooking liquid reduced by 1/3 and 1 tbsp butter added at the end to finalise (to shine and enrich the sauce). Considering that the roulade is made with a lean cut of meat I also keep the roulade inside the sauce, to not dry out, until serving time. Hope you like this recipe and let me know if you tried it. Sending you my best greetings from Germany.
@@marciaoechsner9459 thank you, I follow you with pleasure I like quality recipes without additives, and I also do not use neither flour nor starch for Grevy meat sauce wine, mustard butter stock, reduced, etc.
@@marciaoechsner9459 ok