| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 562 | 32g | 12g | 18g |
| sugars | fibre | protein | salt |
| 6g | 3g | 44g | 1.8g |
Why I Love Austrian Roulade
Steeped in tradition and flavored with love, every Austrian’s go-to comfort food – the Roulade – has quickly become one of my favorite dishes to prepare. This vibrant blend of sumptuous beef roulades creatively stuffed with smoked bacon, an assortment of veggies, and dill pickles is a culinary tour-de-force. The subtle saltiness of the bacon perfectly plays off the tanginess of the pickles, all bound together in the succulence of meltingly tender beef.
Gathered From Mother Earth Herself
Growing up in the heartland of Nebraska, I was always surrounded by a bountiful supply of fresh farm produce. This passion for farm-to-table freshness can be sensed in this Roulade recipe as well; each ingredient is as pristine and natural as Mother Earth herself. The enduring flavors owe their heritage to the renowned Austrian chef Wolfgang Puck, who’s been an inspiration for my culinary journey.
A Match Made in Culinary Heaven
For those familiar with Midwestern cooking, you might find some similarities between this Roulade dish and a wholesome beef stew or corn casserole. The comforting aspect of this recipe makes it a welcome addition to any family gathering. I can’t help but liken it to the hearty, comforting, meals prepared for Sunday Supper after church. Serve it alongside some fluffy mashed potatoes or a loaf of crusty bread and you have a match made in culinary heaven.
With its impressive presentation and depth of flavors, the Austrian Roulade is more than a recipe; it is a celebration of tradition, culture, and a rendezvous with simple farm freshness. And it relishes that spotlight with such flair and humble generosity. So, here’s to wholesome cooking, may your hearts always be as content as your stomach.
What You’ll Need
- 2 pounds of beef roulades (approximately 6 pieces)
- Salt, to taste
- Pepper, to taste
- 6 slices of smoked bacon
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 3 tablespoons Dijon Mustard
- 6 small dill pickles, sliced
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 1/2 cup dry red wine
- 1 bay leaf
- 3 tablespoons flour mixed with 4 tablespoons water (for thickening sauce)
Method
Step One
Season the beef roulades with salt and pepper on both sides. Spread a thin layer of Dijon mustard on one side of each roulade, then top them with a slice of smoked bacon, some chopped onion, minced garlic, and sliced pickles.
Step Two
Next, roll up the roulades securely and use butcher’s twine or toothpicks to keep them in shape. Ensure all fillings are kept inside. Then, heat the vegetable oil in a large skillet over medium-high heat.
Step Three
Add the roulades to the skillet, turning frequently, until they are browned on all sides. This should take about 5 minutes. Once browned, remove the roulades from the skillet and set them aside.
Step Four
In the same skillet, add the carrots and remaining onions. Sauté them over medium heat until they are tender. Add the beef broth, red wine and bay leaf to the skillet, stirring to mix in the flavors.
Step Five
Put the browned roulades back into the skillet, covering them with the mixture. Bring it to a simmer, then reduce heat to low, cover and let it cook for about 1 1/2 hours or until the beef is tender. Adjust seasoning with additional salt and pepper if necessary.
Step Six
Once the roulades are cooked, remove them from the skillet and set them aside. Mix the flour and water to create a slurry, then gradually whisk this into the skillet to thicken the sauce. Allow the sauce to simmer for a few minutes until it has thickened.
Step Seven
Lastly, return the roulades to the skillet and spoon some sauce over them. Allow them to warm in the sauce for a few minutes before serving. Enjoy your roulades with the thick, flavorful sauce.
