Preparing roulades evenly
Gently pat very thick areas flat and cover small cracks with a thin cut of meat. Thus, the filling remains securely in the roulade when braising.
German Recipe
Beef roulades
Spread the meat flat, season with salt and pepper and spread with mustard. Spread bacon, cucumber and onion on top. Lightly fold the sides, roll up the roulades tightly and fix them with needles or kitchen thread. Brown roulades in butter all around dark. Roasting is important for the sauce. Roast vegetables and tomato paste, remove with wine and stock. Sauté roulades covered until soft. Remove roulades, strain sauce or blend finely, reduce to a simmer and season to taste.
Total time
2 hr 35 min
Calories
560 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Beef roulades step by step
Roast the roulades in butter all around. Roasting is important for the sauce. Roast the vegetables and tomato paste, add wine and stock. Cover and braise the roulades until soft. Remove the roulades, strain the sauce or blend finely, reduce to a boil and season to taste.
Lunch
Dinner
German Recipes
Meat
Recipe
Beef roulades
Spread the meat flat, season with salt and pepper and brush with mustard. Spread bacon, cucumber and onion on top. Lightly fold the sides, roll up the roulades tightly and secure with needles or kitchen yarn.
Ingredients
4 servings
Method
-
1
Roulades
Spread the meat flat, season with salt and pepper and brush with mustard. Spread bacon, cucumber and onion on top.
-
2
Roll up firmly
Lightly fold the sides, roll up the roulades tightly and fix with needles or kitchen thread.
-
3
Sauté
Brown roulades in clarified butter or ghee all around, and roasting is important for the sauce.
-
4
Stew
Roast vegetables and tomato paste, add wine and stock. Cover and braise roulades until soft.
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5
Thicken sauce
Remove the roulades, puree the sauce or blend finely, bring to a boil and season to taste.
Kitchen know-how
Tips for Beef roulades
Brown with the seam first
Place the roulades on the top of the lid and the hot butter, stabilising the mould, before the meat gets strong roasted flavours all around.
Focus on sauce instead of binding it hard
Boil the stewed liquid open until it coats the spoon slightly, giving a full-bodied sauce without using a lot of flour or starch.
Variations
How to adapt this recipe
Replace the red wine with the same amount of beef stock and a tablespoon of dark grape juice. A small splash of red wine vinegar at the end provides the necessary acidity.
For a version without bacon, roast finely chopped brown mushrooms and roll them up with cucumber and onion. Mustard is preserved as a spicy basis.
Nutrition per serving
560kcal
14.0 gCarbohydrates
46.0 gProtein
34.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Beef roulades
Thin slices from the top or bottom shell are best suited. They have long fibres, roll well and become reliably tender through slow braising.
First beat the sides over the filling, then roll them tightly and secure them with kitchen thread or roulade needles. After frying, the mould usually holds its own.
After about 90 to 120 minutes at gentle heat, a meat fork should penetrate without any significant resistance. Tough roulades usually just need some more braising time.
Yes. The flavours are even better when cooled overnight in the sauce. The next day, heat everything covered slowly and only then finally taste the sauce.
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