Austrian Beef Roulade (Rindsrouladen)
Tender beef slices rolled around a savory filling of bacon, onions, pickles, and mustard, then braised in a rich gravy. A classic comfort food, often served for special occasions.
🧂 Ingredients
- 800 g Beef round slices(about 1/4 inch thick, cut into 4x6 inch rectangles)
- 3 tbsp Dijon mustard
- 100 g Bacon strips(diced)
- 2 medium Yellow onions(finely chopped)
- 4 spears Dill pickles(cut into thin strips)
- Salt
- Black pepper(freshly ground)
- 2 tbsp Vegetable oil or lard
- 3 tbsp Flour
- 1 liter Beef broth
- 200 ml Red wine (optional)
- 1 tbsp Tomato paste
- 2 Bay leaves
- 1 tsp Marjoram
👨🍳 Instructions
- 1
Pound the beef slices to about 1/4 inch thickness. Season both sides with salt and pepper.
💡 Tip: Use a meat mallet or the bottom of a heavy pan. - 2
Spread a thin layer of Dijon mustard on one side of each beef slice.
💡 Tip: Don't be too shy with the mustard! - 3
In a separate bowl, mix the diced bacon, chopped onions, and chopped pickles.
- 4
Evenly distribute the filling mixture over the mustard-spread side of each beef slice, leaving a small border at one end.
💡 Tip: This helps to keep the filling contained when rolling. - 5
Roll up each beef slice tightly, starting from the wider end, to form a roulade. Secure with toothpicks or kitchen twine.
💡 Tip: Ensure the roulades are rolled tightly to prevent them from unraveling during cooking. - 6
Heat vegetable oil or lard in a large pot or Dutch oven over medium-high heat. Sear the roulades on all sides until deeply browned.
💡 Tip: Work in batches if necessary to avoid overcrowding the pan. - 7
Remove the roulades from the pot and set aside. Add the flour to the pot and cook for 1-2 minutes, stirring constantly, until lightly browned.
- 8
Gradually whisk in the beef broth (and red wine, if using), scraping up any browned bits from the bottom of the pot. Add the tomato paste, bay leaves, and marjoram.
💡 Tip: Whisking gradually prevents lumps. - 9
Return the roulades to the pot. Bring the liquid to a simmer, then reduce the heat to low, cover, and cook until the beef is tender.
💡 Tip: Alternatively, you can braise them in a preheated oven at 325°F (160°C). - 10
Once tender, remove the roulades from the sauce. If the sauce is too thin, simmer it uncovered to reduce and thicken. Season with salt and pepper to taste.
💡 Tip: You can thicken the sauce further by making a slurry of cornstarch and water if needed. - 11
Serve the beef roulades with the sauce, typically alongside noodles, mashed potatoes, or dumplings.
💡 Pro Tips
- ✓For a richer sauce, you can add a splash of red wine during the braising process.
- ✓Ensure the beef is pounded thinly for easier rolling and quicker cooking.
- ✓The quality of the beef broth significantly impacts the final flavor of the sauce.
🔄 Variations
- Add a slice of hard-boiled egg to the filling for extra richness.
- Incorporate finely chopped parsley or capers into the bacon and onion mixture.
- Some variations include a slice of toast bread inside the roulade to soak up the juices.