German Beef Roulade with Parma Ham, Pine Nuts and Provolone
The roulade stays, the filling travels south: instead of gherkin, onion and mustard it holds Parma ham, toasted pine nuts and provolone. The braising base stays German - root vegetables, red wine, bay.
Why this dish is good for you
Lean beef supplies haem iron, zinc and vitamin B12 in the form the body absorbs most readily. Notably, this roulade needs no added salt at all - the ham, cheese and stock bring enough, which keeps it at 715 mg of sodium per serving instead of the 1,400-plus you get when you salt on top.
Ingredients
- Beef(four thin roulade slices, pounded flat)500 g
- Prosciutto di Parma(four slices, one per roulade)40 g
- Provolone(cut into batons)60 g
- Pine nuts(dry-toasted until fragrant)40 g
- Parsley(chopped, into the filling)20 g
- Onion(diced)150 g
- Carrots(diced)150 g
- Celery(celeriac or celery)100 g
- Tomato paste30 g
- Red wine(dry, for deglazing)150 g
- Beef broth250 g
- Water(to top up - half stock, half water keeps the salt down)250 g
- Canola oil20 g
- Bay leaf(one leaf)1 g
- Black Pepper(freshly ground)1 g
- Potatoes(boiled, served alongside)600 g
Method
- 1
Toast the pine nuts in a dry pan until golden and let them cool. They burn quickly - stay with them.
- 2
Pound the beef slices thin between sheets of film and season with pepper. Do not salt.
- 3
Lay a slice of Parma ham on each, then spread over the provolone batons, pine nuts and parsley.
- 4
Fold in the sides, roll up and tie with kitchen string or fix with roulade pins.
- 5
Brown well all over in the canola oil, then remove. Fry the root vegetables in the pan residue, add the tomato paste and toast for a minute until it darkens.
- 6
Deglaze with the red wine and reduce almost completely. Top up with stock and water and add the bay leaf.
- 7
Return the roulades, cover and braise over low heat for 90 minutes, turning once.
- 8
Lift out the roulades and remove the string. Push the sauce through a sieve and reduce uncovered until it coats a spoon. Do not add salt automatically - taste first.
- 9
Serve with boiled potatoes.
🧂 Warum hier kein Salz dazukommt
Parma ham carries 2,120 mg of sodium per 100 g, provolone 830, the stock 372. Together they already bring about 715 mg per serving. A teaspoon of salt on top would push it past 1,400 mg - more than half of what German nutrition guidance allows for a whole day.
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