Beef Roulades

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Beef Roulades
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Health Score:
7,5 / 10
1 hr 40 min.


For the roulades
4 Beef roulade (such as top round, each about 180 grams or 6 ounces)
90 grams Pickled cucumber
100 grams onions
60 grams Smoked bacon (8 thin slices)
2 teaspoons sweet ground paprika (slightly heaped)
20 grams Pastry flour
80 grams carrots
60 grams Parsnips
1 garlic clove
80 grams Celery
80 grams Leeks
4 tablespoons vegetable oil
20 grams Tomato paste
liter Red wine
400 milliliters Beef stock
For preparation
Bakers twine (for rolls)
How healthy are the main ingredients?
onioncarrotCeleryLeekParsnipTomato paste

Preparation steps


Place the cutlets between 2 sheets of plastic wrap and pound evenly flat. Season with salt and pepper. Cut the pickles lengthwise into thin strips. Peel the onions, halve, then cut into slices. Spread the cutlets on a work surface, lay 2 slices of bacon on each, then top with the pickle and onion slices. Sprinkle with paprika, turn in the sides and roll up from the narrow side. Secure with kitchen twine and sprinkle each roulade with flour. Shake off the excess flour.


Peel the carrots, parsnip and garlic. Rinse and trim the celery and leek and dice all the vegetables finely. In a Dutch oven, heat the oil and brown the roulades on all sides, then remove from the pot. Saute the diced vegetables, stir in the tomato paste, deglaze with red wine and let boil briefly. Pour in the broth, place the rolls back in the pot, cover and simmer for 45-60 minutes on low heat. Remove the rolls and keep warm. Strain the cooking liquid through a fine sieve and boil down slightly. Arrange the finished rolls with sauce on plates and serve.