Created in 2014, Carpe Diem Emmie is a Midlands based Lifestyle, Theatre and Travel blog. Ran by Emmie, a 28 year old woman based in rural Leicestershire.

In the day Emmie works in a primary school where she is passionate about inclusion and mental health. In the evening she escapes to the cultural world.

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*Ingham's Foodie Finds | German Beef Rouladen Recipe

Inghams offer exciting 'Lakes and Mountains' holidays in a variety of destinations around Europe. They asked whether I'd like to get involved with their new campaign, Ingham's Foodie Finds' which showcases some of the best culinary dishes associated with their holiday destinations. I was asked to find a recipe then recreate it or make it our own. 

I enjoy trying out new foods so me and Jordan opted to try out a German styled dish, something challenging and different to what we usually eat. It took quite a considerable time to decide but opted for a Beef Rouladen, which we feel like is a twist on a roast dinner. 

Jordan found this dish quite fiddly to create, especially with rolling the meat part of the preparation but all in all a quick and easy recipe that is delicious for an alternative to a Sunday roast.
Collaborative post with Inghams (Lakes & Mountains) Holidays..

  • Chuck steak - 2 per person
  • Dijon mustard
  • Bacon - 1 slice per steak, diced
  • 1 white Onion - diced
  • 500ml beef stock
  • 1 cup of flour
  • 1 bay leaf
  • 2 tsp Paprika
  • 2 tsp Sage
  • Salt and Pepper
  • Fresh Parsley - diced, to serve

01. First of all prepare your steaks by pounding them flat (around 1/4 in thick).

02. Spread 1-2 tsp mustard on one side of each steak, sprinkle with a pinch of salt, pepper and paprika.

03. Mix the onion, bacon and sage together in a bowl and spoon on top of each steak evenly.

04. Taking the narrowest edge of each steak, roll them up and pin in place with tooth-picks (or tie with cooking twine). 

05. Heat some oil over a medium heat in a pot and one warm add the now rolled steaks, turn the heat down slightly.

06. Cook until browned all over (around 5-7 mins per side) then cover with the stock (add water to ensure the rouladens are completely covered) and cover the pot.

07. Bring to a boil and then turn the heat down to simmer for ~45 mins, while it does prepare your sides, with this I served baby new potatoes, broccoli and fine beans.

08. After the rouladens have finished cooking remove them from the pot, in a measuring jug add the flour to 200ml cold water and mix to form a smooth paste, add this to the contents of the pot while continuously stirring. 

09. Turn the heat up and bring the mixture to the boil, never stop stirring. once this has thickened into a lovely gravy, add the rouladens back in turn the heat off to allow them to warm with the cover on.

10. Once warm serve with your sides and apply a healthy measure of the gravy.

Guten Appetit!

*Collaborative post with Inghams (Lakes and Mountains) Holidays. All photos and words are my own.


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