Print

Juicy Beef Rouladen with Delicious Filling – Discover the Recipe!

Print Recipe

This Beef Rouladen recipe brings together tender beef and a savory filling for a comforting meal. Perfect for family gatherings or special occasions, it’s a dish that will leave a lasting impression.

Ingredients

Scale
  • 4 beef slices
  • 12 cornichons (you can substitute with dill pickles, but they must be cut into smaller strips)
  • 2 onions (approx. 200 g / 7 oz)
  • 4 teaspoons mustard (German mustard is ideal, otherwise Dijon mustard)
  • 4 slices bacon (use streaky bacon)
  • 2 tablespoons clarified butter (or vegetable oil)
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 3 cups beef broth
  • 1 leek
  • 2 carrots (approx. 200 g / 7 oz)
  • 2 onions (approx. 200 g / 7 oz)
  • 2 garlic cloves
  • 1 tablespoon tomato paste
  • 1 1/2 cups red wine (dry)
  • 2 tablespoons cranberry jam (and more to adjust the taste later)
  • 1 teaspoon thyme (dried)

Instructions

  1. Prepare the ingredients: Cut the onions and carrots into small cubes. Chop the leek and garlic. This takes about 10 minutes.
  2. Lay the beef slices flat on a cutting board and lightly pound them with a meat mallet to tenderize. This should take about 5 minutes.
  3. Spread 1 teaspoon of mustard evenly on each beef slice, ensuring the entire surface is covered. This takes another 5 minutes.
  4. On each mustard-covered slice, place two slices of bacon and some cornichons. Roll the meat from the narrow side. Secure the roulades with kitchen twine or toothpicks. This step takes about 10 minutes.
  5. Heat 2 tablespoons of clarified butter in a large Dutch oven over medium heat. Sear the beef roulades on all sides until nicely browned (about 8-10 minutes). Be careful not to overcrowd them to ensure even browning.
  6. Remove the roulades from the pot and set them aside. Add the prepared onions, carrots, leek, and garlic to the pot and sauté until soft (about 5 minutes).
  7. Add 1 tablespoon of tomato paste and briefly sauté it with the vegetables to intensify the flavors (about 1 minute).
  8. Pour 1 1/2 cups of red wine into the pot and let it simmer for 2-3 minutes to evaporate the alcohol.
  9. Add the beef broth, the roulades, and 2 tablespoons of cranberry jam. Season with salt, pepper, and thyme. Stir everything well and bring the mixture to a boil.
  10. Cover the pot, reduce the heat to low, and let the roulades simmer gently for 90 minutes. Check occasionally to ensure there is enough liquid in the pot. They are done when the meat is tender and easily falls apart.

Nutrition

Keywords: Ensure the beef is thinly sliced to keep it tender during cooking. Use a heavy Dutch oven for even heat distribution, and taste the sauce while cooking to adjust seasoning as needed.

Find it online: https://chefcarrot.com/saftige-beef-rouladen-mit-kostlicher-fullung-rezept-entdecken/