Name: Original beef roulades with gravy
Prep time: 30 min
Total time: 30 min
Yield: 4-6
Cuisine: Austrian
Ingredients: 4 large beef roulades (approx. 150–200 g per roulade); salt and pepper to season; 2 tbsp mustard (medium hot); 8 slices bacon; 2 onions, finely diced; 2–3 gherkins, sliced into strips; 2 tbsp vegetable oil; 1 carrot, diced; 1/2 celery root, diced; 2 garlic cloves, finely chopped; 2 tbsp tomato paste; 200 ml red wine (dry); 500 ml beef broth; 2 bay leaves; 1 tsp sweet paprika; 1–2 tsp cornflour (optional, for thickening the sauce)

Beef roulades are a classic of German cuisine and a real family recipe from my childhood. Filled with savoury bacon, crunchy gherkins and aromatic onions, they are perfect for special occasions or a cosy dinner. The delicate roulades are braised in a delicious red wine sauce that gives the dish a deep flavour. With this recipe, I bring tradition to the table and conjure up a piece of home in every kitchen.

Original beef roulades with gravy

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Cuisine

Austrian

Author:

Stefie

Servings

4-6

Prep Time

30 minutes

Cook Time

90-120 minutes

Image of Original beef roulades with gravy

Ingredients

4 large beef roulades (approx. 150–200 g per roulade)
salt and pepper to season
2 tbsp mustard (medium hot)
8 slices bacon
2 onions, finely diced
2–3 gherkins, sliced into strips
2 tbsp vegetable oil
1 carrot, diced
1/2 celery root, diced
2 garlic cloves, finely chopped
2 tbsp tomato paste
200 ml red wine (dry)
500 ml beef broth
2 bay leaves
1 tsp sweet paprika
1–2 tsp cornflour (optional, for thickening the sauce)

Directions

Prepare the meat: lay the beef roulades out on a work surface. Use a meat tenderiser to tenderise the meat slightly, so that it is more tender later. Then season with salt and pepper. Spread a thin layer of mustard on each roulade and place 2 slices of bacon, some diced onion and gherkin strips on top. Fold in the edges a little and roll up the roulades tightly. Tie the ends with kitchen string or fix them with toothpicks so that they keep their shape when frying.
Fry the roulades: Heat the oil in a large roasting pan and sear the roulades on all sides until they have a nice brown crust all around. Remove the roulades and set aside.
Fry the vegetables: In the same casserole dish, fry the remaining onion cubes, carrot, celery and garlic until the vegetables are lightly browned. Add the tomato paste and fry briefly to develop a deeper colour and more intense aroma.
Prepare the sauce: Deglaze with red wine and dissolve the roast set well to absorb all the roasted aromas. Let the liquid boil down slightly, then add the beef broth, bay leaves and paprika powder. Place the roulades back in the roasting pan, making sure they are covered with sauce.
Stew: Cover the casserole dish and let the roulades stew on low heat for about 1.5–2 hours, until the meat is tender. Alternatively, the roulades can also be cooked in a preheated oven at 160 °C for the same amount of time.
To finish the sauce: After braising, remove the roulades and keep warm. Pour the sauce through a sieve into a smaller saucepan and thicken with cornflour if desired: to do this, dissolve 1–2 teaspoons of cornflour in a little cold water and stir into the simmering sauce until it reaches the desired consistency. Season with salt and pepper.
To serve: plate up the roulades with the gravy and serve with side dishes such as dumplings, spaetzle, sauerkraut, red cabbage or mashed potatoes.

Recipe Note

The most important thing when cooking roulades is to cook them slowly, whether in the pan or in the oven. This will make them nice and tender.

Another little tip for the sauce: when you fry the vegetables and meat, don't be afraid to let them turn dark brown. This releases more flavourings and makes the sauce more aromatic.

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