Braised beef roulades with bacon, gherkins & red wine sauce
Tender braised beef roulades with a spicy filling of bacon, gherkins and mustard, served with a strong red wine sauce. This hearty braised dish is perfectly complemented by a spicy Blaufränkisch or a fruity Tempranillo.
Prep Time 20 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
Course Main course
Cuisine Austrian, German
Servings 2 People
Calories 650 kcal
For the beef roulades:
- 2 Large beef roulades approx. 180 g each
- 2 teaspoon spicy mustard
- 2 Slices of bacon
- 2 Gherkins cut lengthwise into strips
- Salt & pepper to taste
- 1 Tbsp clarified butter for frying
For the red wine sauce:
- 1 Onion finely diced
- 1 Carrot cut into small cubes
- 1 tablespoon tomato paste
- 250 ml Red wine
- 250 ml Beef stock
- 1 Bay leaf
- 1 teaspoon cornflour optional, for thickening
Prepare & fill the beef roulades:
Lay the beef roulades out flat and carefully flatten with a meat mallet.
Season with salt and pepper and spread with mustard.
Top each with a slice of bacon and strips of gherkin, then roll up tightly and secure with kitchen string or toothpicks.
Fry & braise the roulades:
Heat the clarified butter in a casserole and sear the roulades all over.
Remove, then sauté the onions and carrots in the roasting juices.
Stir in the tomato purée, fry briefly, then deglaze with red wine.
Add the beef stock and bay leaf and return the roulades to the pan.
Cover and simmer over a low heat for approx. 1.5-2 hours until the meat is tender.
Refine the sauce & serve:
Remove the roulades and keep warm.
Pass the sauce through a sieve and thicken slightly with cornflour if desired.
Season to taste with salt and pepper and serve the roulades in the sauce.
Calories: 650kcalCarbohydrates: 20gProtein: 50gFat: 35g
Keyword Bacon, Beef roulades, Blaufränkisch, Gherkins, Red wine sauce, Stew, Wine & Food Pairing