This recipe for Austrian beef roulades is very special to me. We made my granny's famous beef rolls every christmas – for our family of more than 40 people. At christmas holidays the family is then squeezed into the tiny flat of hers in the 20th district of Vienna and fattened “in shifts” because the dining table has only got room for about 8 people.
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Which meat for beef roulades
Everything you can also use for beef escalopes, as you need thin, large slices without bones. In Austria, we often use the parts of the beef called "round".
How to roll beef roulades
You put the filet of beef on a board in front of you. Evenly beat very thinly with the meat tenderizer. Salt and peppers on both sides. Take a handful of the stuffing and place it in the middle of the escalope. The short sides left and right are folded in. Roll the roulade in with both hands. Fix it on the ends. When using roulade skewers or toothpicks, the roulade is fixed as if you would "sew" it.
In this video, I show you how to roll and fix beef roulades with skewers:
For roulade clips, roulade rings, or silicone roller binders, the roulade is enclosed with two or 3 pieces, depending on the size of the roulade. Binding with kitchen yarn works much like tying a package. For example like here:
Shelf life and storage
The roulades can be stored in the sauce for a few days in the refrigerator. You can also freeze them and heat them up again in the sauce.
Side dishes for beef roulades
We always make tagliatelle pasta or spiral noodles (fussili) as side dish, cranberry jam and pickled red peppers.
AUSTRIAN BEEF ROULADES WITH ANCHOVIES AND BACON
Zutaten
For the roulades
- 800 g beef escalope 4 large or 8 smaller escalopes
- salt
- pepper
- 4-5 yellow onions depending on size
- 80 g bacon diced {⅓ cup}
- 100 g anchovy rings with capers see notes
- 3 tablespoons parsley chopped
- 1 tablespoon vegetable oil
For the sauce
- 2 yellow onions
- 1 liter beef broth {4 cups}
- 3 tablespoons flour
- 150 g sour cream {½ cup}
Equipment
- sharp knife
- board
- bowl for the filling
- meat mallet
- rouladen skewers toothpicks, rouladen rings, baker's twine, alternatively
- large pot
- hand mixer
Side dishes
- tagliatelle noodles
- pickled paprika (or paprika salad)
- cranberry sauce
Anleitung
- Small dice onions and bacon (Cut into very small dices). Cut anchovies and caper berries very fine. Chop parsley. Mix all in a bowl, together with 1-2 tablepoons of the oil from the sardines.
- With a meat mallet, pound escalopes until very thin. Salt and pepper very well. Fill with a handful of the onion-bacon-mix. Fold in the sides of the escalope and roll tightly. Fix with toothpicks, roulade skewers, baker's twine or roulade rings.
- Heat up the vegetable oil in a large pot and roast the roulades until dark brown on every side. Remove roulades and liquid from pot (but don't throw away, keep for the sauce later).
- Dice the onions for the sauce and roast in the same pot. Eventually use one more tablespoon of oil.
- Add beef broth and bring to a boil. Eventually add leftover liquid from roasting the roulades.
- If you have some leftovers of the filling, you can add it to the pot.
- Add roulades and let simmer for about 1 hour, until the meat is soft. Test if soft enough by sticking with a fork or meat fork. The roulades are ready if you can remove the fork from the roulade very easily.
- Remove pot from heat. Remove roulades from pot. Remove toothpicks, rouladen skewers or whatever you used for fixing the roulades, as soon as the roulades are not so hot anymore.
- With a spoon, mix sour cream with flour. Add to pot and mix with a hand mixer to a smooth sauce. If you like the sauce less flavorful, add more sour cream.
- Add roulades to sauce. Serve with noodles, pickled paprika and cranberry sauce.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
November 30, 2021 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!Notizen
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