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.
