Experience the heart of Austrian cuisine with our featured recipe for Beef Roulades. As we continue to explore the traditional dishes of Austria, this recipe stands out for its robust flavors and comforting qualities.

Our journey into Austrian cooking has also brought us the crisp Wiener Schnitzel, the layered Apple Strudel, the rich Sacher Cake, and the delicate Apricot Cake. Each dish showcases the intricate blend of simplicity and elegance that Austrian cuisine offers. In this guide, I’ll take you through a detailed, easy-to-follow recipe for making Beef Roulades, a dish that combines tender beef with a savory filling, sure to impress at any dining table.

Let’s explore the art of Austrian cooking together and add another classic dish to your culinary repertoire.

Austrian Beef Roulades Recipe

• Prep Time: 25 minutes
• Cook Time: 2 hours 10 minutes

Ingredients:

• 6 beef escalopes
• 2-4 tablespoons Tarragon mustard
• 6 slices bacon
• 5 carrots, peeled
• 4 pickled gherkins
• 2-3 onions
• 1 leek
• 1/2 celery bulb
• 1 tablespoon tomato paste
• 2 bay leaves
• 8 ounces red wine
• 16 ounces beef broth
• 2 tablespoons Chopped fresh parsley
• 1 tablespoon Chopped fresh rosemary
• 3 ounces port wine
• 4 ounces whipped cream
• Unsalted Butter (for frying)
• Salt and freshly ground black pepper, to your liking

Instructions:

Step 1: Prep the Veggies

• Begin by cleaning and slicing 2 carrots, 1 onion, and the gherkins into matchstick-sized strips.
• Sauté the onion strips in butter in a skillet until soft and golden, then set aside for later use.

Step 2: Build the Roulades

• Use a meat mallet to pound the beef escalopes to increase their surface area. Season both sides with salt and pepper.
• Apply a light coating of tarragon mustard to the top surface of each escalope, then cover each piece with a slice of bacon.
• Distribute the prepared strips of carrots, gherkins, and sautéed onions evenly across the bacon. Roll up the escalopes securely and fasten with kitchen twine.

Step 3: Brown the Roulades

• Heat a drizzle of oil in a skillet over medium-high. Brown the roulades on all sides until they achieve a rich color, then remove from the skillet.
• Chop the remaining carrots, leek, celery, and an onion into small pieces. Fry these in the same skillet until they start to soften.

Step 4: Roast the Dish

• Mix in the tomato paste with the sautéed vegetables and cook briefly. Deglaze the pan with red wine, then pour in the beef broth.
• Nestle the roulades back into the skillet among the vegetables. Scatter bay leaves, rosemary, and parsley over the top.
• Cover the skillet and place in an oven preheated to 400°F. After 60 minutes, reduce heat to 350°F and continue to roast for another hour, turning the roulades once midway through.

Step 5: Finish with Sauce

• Transfer the roulades to a serving dish. Strain the pan juices and vegetables through a fine sieve to create a smooth sauce base.
• Return the strained sauce to heat, add port wine and whipped cream, and reduce until it thickens. Adjust seasoning with salt and pepper and enhance with a knob of butter for a luxurious finish.

Serve the roulades with the sauce and your choice of sides, like creamy mashed potatoes or seasoned roasted vegetables, for a delightful meal. And don’t forget to share the image below to your Pinterest board so your friends can enjoy this fantastic dish as well 🙂

Tips and Tricks for Perfect Beef Roulades

1. Choosing the Right Cut: For the best results, opt for thin cuts of beef like top round, as they are easier to flatten and roll. Ensure your butcher trims the meat well to avoid tough bites.

2. Proper Preparation of Vegetables: Slice your vegetables uniformly to ensure they cook evenly within the roulade. Julienne cuts work best as they roll easily and cook through without becoming mushy.

3. Securing the Roulades: Use kitchen twine to tie the roulades securely. This prevents them from unraveling during cooking and helps maintain their shape, ensuring even cooking and a presentable finish.

4. Browning the Meat: Don’t rush the searing process. A good sear not only adds a rich flavor but also seals in the juices, making the roulades moist and flavorful. Allow each side to develop a golden-brown crust before turning.

5. Deglazing the Pan: After browning the roulades and sautéing the vegetables, deglaze the pan with red wine. This step lifts the caramelized bits off the bottom, which are key to developing the deep, complex sauce base.

6. Slow Cooking is Key: Roasting the roulades at a consistent, moderate temperature allows the meat to become tender and the flavors to meld beautifully. The slow cooking process also ensures that the vegetables and herbs infuse the meat with aromatic flavors.

7. Let it Rest: Allow the roulades to rest for a few minutes after cooking and before slicing. This helps the juices redistribute throughout the meat, ensuring that each slice is moist and flavorful.

8. Finishing the Sauce: When reducing the sauce, taste frequently and adjust the seasoning as needed. Adding a knob of butter at the end of cooking the sauce can give it a glossy finish and a rich, smooth flavor.

Discover the secrets of making authentic Wiener Schnitzel with this recipe I recently acquired during a visit to Vienna’s renowned restaurant, Schnitzel Wirt. Known for its golden, crispy breaded cutlets, Wiener Schnitzel is a beloved Austrian dish that has captivated food lovers worldwide.

Whether you’re using veal, pork, or turkey, this guide will help you achieve the perfect schnitzel with tips straight from Vienna’s culinary experts. Follow these simple steps to bring a taste of Austrian tradition to your table.

Tailoring Wiener Schnitzel: Adjustments for Veal, Pork, and Turkey

1. Veal Schnitzel (Traditional)

• Preparation: Veal is the traditional choice for authentic Wiener Schnitzel. It’s naturally tender, so gentle pounding is sufficient to achieve the desired thinness.
• Cooking Time: Fry veal schnitzels for about 2-3 minutes on each side over medium-high heat. Veal cooks quickly and should remain tender and juicy.

2. Pork Schnitzel

• Preparation: Pork is a bit tougher than veal, so pound the cutlets to an even thinner consistency, about ⅛ inch thick, to ensure tenderness.
• Cooking Time: Pork requires a slightly longer cooking time than veal. Fry the pork schnitzels for about 3-4 minutes on each side. Ensure the pork is cooked through, as it must reach an internal temperature of 145°F (63°C) for safe consumption.

3. Turkey Schnitzel

• Preparation: Turkey breast can vary in thickness and tends to be lean. Pound the cutlets to about ⅛ inch thick, similar to pork, to promote even cooking and tenderness.
• Cooking Time: Turkey schnitzels should be cooked for about 3-4 minutes on each side. Like pork, ensure that turkey is thoroughly cooked, reaching an internal temperature of 165°F (74°C) to be safe for eating.

General Tips for All Meat Types:

• Oil Temperature: Regardless of the meat type, the oil should be hot enough that it bubbles and sizzles when a breadcrumb is added. This is typically around 350°F (177°C). Using a thermometer to check the oil temperature can help achieve consistent results.
• Post-Cooking: Allow the schnitzels to rest on a paper towel-lined plate to absorb excess grease, ensuring a crispier finish.

Each type of meat offers a unique flavor and texture, making Wiener Schnitzel a versatile dish suitable for various tastes and dietary preferences. Adjusting the thickness and cooking times accordingly will help you master this delightful recipe straight from Vienna’s Schnitzel Wirt.

Wiener Schnitzel Recipe

Ingredients:

• Veal Cutlets: 4 pieces, 5-6 ounces each (substitute with pork or turkey if preferred)
• Eggs: 2, large
• All-Purpose Flour: ¾ cup (for coating)
• Breadcrumbs: ¾ cup (preferably coarse-ground)
• Seasonings: Salt and pepper, to taste
• Cooking Fat: Clarified butter or plant oil, for frying
• Garnish: Lemon slices

Tools:

• Meat mallet
• Three shallow dishes
• Large frying pan
• Kitchen paper
• Spatula

Instructions:

Step 1: Prepare the Schnitzels

1. Tenderize Cutlets: Place veal cutlets between two pieces of plastic wrap. Using a meat mallet, pound them to an even thickness of about ¼ inch. Remove any excess skin or fat.
2. Season: Sprinkle both sides of each cutlet with salt and pepper.
3. Dredging Stations: Arrange three shallow dishes on your counter. Fill the first with flour, the second with beaten eggs, and the third with breadcrumbs.
4. Coat: Dredge each cutlet in flour, shaking off excess. Dip next into the egg, ensuring complete coverage. Finally, coat thoroughly in breadcrumbs. Press the breadcrumbs gently with the back of a fork to ensure they adhere and create a fluffy texture upon frying.

Step 2: Fry the Schnitzels

1. Heat Fat: In a large frying pan, heat enough clarified butter or oil to allow the schnitzels to “swim” freely. The fat is ready when a few breadcrumbs dropped into the pan sizzle and bubble immediately.
2. Fry: Carefully place the schnitzels in the hot fat. Cook for 2-4 minutes on each side, until golden brown and crispy. Use a spatula to flip the schnitzels—avoid piercing them to keep the coating intact.

Step 3: Serve

1. Drain: Transfer the cooked schnitzels to a plate lined with kitchen paper to absorb excess oil. Gently pat the tops with additional paper.
2. Garnish and Serve: Arrange schnitzels on plates and garnish with fresh lemon slices. Serve hot.

Enjoyed this Wiener Schnitzel recipe? Spread the love and pin the image below to your favorite Pinterest board for others to discover!

Serving Suggestions:

• Traditional Accompaniments: Enjoy your Wiener Schnitzel with a side of parsley potatoes, rice, potato salad, or a mixed green salad for a complete meal.

Cooking Tips:

• Oil Temperature: Maintaining the correct oil temperature is crucial. If the oil is too hot, the coating will burn; if it’s too cool, the schnitzels will absorb excess oil and become greasy.
• Meat Thickness: Uniform thickness ensures even cooking. Thinner schnitzels are traditional and cook more quickly, providing a delightful crunch.

Tired of the same old sides? Let’s introduce something that’ll spark a little excitement at your dinner table: Air Fryer Parmesan Baby Potatoes, complete with a creamy garlic dip that’s a sheer delight.

Picture this: tiny, tender baby potatoes, each one enveloped in a crispy Parmesan shell, creating the perfect contrast of textures in every bite. And just when you think it couldn’t get any better, there’s the dip—cool, creamy, with just the right amount of garlic to make these potatoes irresistible.

This recipe is more than just a way to whip up a side dish; it’s about turning simple ingredients into a culinary highlight, effortlessly and deliciously. Ready to give your meal a makeover with something special? Let’s dive into how these little wonders can make a big impact.

Air Fryer Parmesan Baby Potatoes Recipe

Ingredients:

For the Potatoes:

• 1 lb baby potatoes
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes, adjust to taste
• ½ cup grated Parmesan cheese, plus extra for garnish

For the Creamy Garlic Dip:

• ⅓ cup sour cream
• ⅓ cup mayonnaise
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder
• 1 tablespoon freshly chopped parsley 

Instructions:

Preparing the Potatoes:

1. Preheat and Prep: Warm up your air fryer by setting it to 350°F (175°C) and let it preheat for about 5 minutes. In the meantime, give the baby potatoes a good wash and pat them dry. Depending on their size, halve or quarter the potatoes to ensure they cook evenly.
2. Season: In a sizable mixing bowl, whisk together the melted butter, olive oil, Italian seasoning, garlic powder, salt, pepper, and crushed red pepper flakes. Fold in the grated Parmesan cheese until everything is evenly incorporated.
3. Coat the Potatoes: Toss the prepared potatoes in the bowl with the seasoning mixture, ensuring they are thoroughly coated with the herby Parmesan goodness.
4. Air Fry: Spread the seasoned potatoes in a single layer. Air fry for 10 minutes, then shake the basket or toss the potatoes gently and continue cooking for another 6-8 minutes, or until they are crisply golden.
5. Serve with Extra Cheese: Once done, plate the potatoes and sprinkle with additional Parmesan for that extra cheesy flair.

Making the Creamy Garlic Dip:

1. Combine Ingredients: Mix the sour cream, mayonnaise, lemon juice, and garlic powder in a small bowl until smooth.
2. Add Parsley: Stir in the freshly chopped parsley for a fresh, vibrant twist.
3. Chill: Ideally, let the dip chill in the refrigerator for at least 30 minutes before serving. This chilling period helps the flavors to meld together more harmoniously.

Totally enchanted by these Parmesan Baby Potatoes? Bet your friends will be too! Go ahead, give that image below a quick pin to your Pinterest. It’s like passing a note in class that says, ‘You’ve GOT to try this!

Tips & Variations for Perfect Air Fryer Baby Parmesan Potatoes

Elevating your Air Fryer Baby Parmesan Potatoes from delicious to unforgettable requires just a few insider tips and some creative twists. Whether you’re hosting a dinner party or simply spicing up a weeknight meal, these suggestions ensure your potatoes will be the talk of the table.

Essential Tips:

• Preheat Your Air Fryer: For the crispiest results, always preheat your air fryer. This ensures the potatoes start cooking the moment they hit the basket, sealing in the flavor.
• Uniformity is Key: Cut your baby potatoes to similar sizes to promote even cooking. Halves or quarters work best, depending on their original size.
• Don’t Overcrowd: Arrange the potatoes in a single layer with some space between them. Cooking in batches is better than sacrificing that golden, crispy texture.
• Shake or Toss Mid-Cooking: Halfway through cooking, give the potatoes a good shake or toss. This little move encourages an all-around crisp.

Flavorful Variations:

• Spice It Up: Love a little heat? Mix in some cayenne pepper or paprika with the Parmesan coating for a spicy kick.
• Herb Infusion: Before cooking, toss your potatoes with fresh rosemary or thyme for an aromatic twist. Fresh herbs bring a vibrant depth to the dish.
• Cheese Please: Beyond Parmesan, feel free to experiment with other hard cheeses like Asiago or Pecorino Romano for different flavor profiles.
• Dipping Delights: Venture beyond the creamy garlic dip. Think tangy yogurt-based dips or a bold, herby chimichurri. Each dip offers a new experience for your tastebuds.

Serving Suggestions:

While these potatoes shine as a side, they’re versatile enough to be the base of a more substantial dish. Top them with a dollop of sour cream, some crispy bacon bits, and chives for a loaded potato experience. Or, keep it light and vegetarian with a sprinkle of green onions and a side of roasted vegetables.