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Austrian Beef Roulade

Name: Austrian Beef Roulade
Prep time: PT30 minutes
Cook time: PT2 hours
Total time: PT2 hours 30 minutes
Yield: 4
Cuisine: Austria
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); undefined undefined Salt; undefined undefined 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 undefined Bay leaves; 1 tsp Marjoram

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.

Förberedelsetid30 minutes

Tillagningstid2 hours

Total tid2 hours 30 minutes

Portioner4

SvårighetsgradMedium

Original· Feb 8

Skapa din version

👨‍🍳 Instruktioner

1
Pound the beef slices to about 1/4 inch thickness. Season both sides with salt and pepper.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: 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.

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💡 Proffstips

✓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.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

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.