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Rindsrouladen mit Sardellen, Zwiebeln und Speck

AUSTRIAN BEEF ROULADES WITH ANCHOVIES AND BACON

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My granny's special beef roulades with anchovies (sardines), caper berries, onions, parsley and bacon.
Vorbereitungszeit 45 Minuten
Arbeitszeit 1 Stunde
Gesamt 1 Stunde 45 Minuten
Portionen 4 portions

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.

Notizen

Anchovy rings: keep oil from can/glas; if anchovy rings with caperberries are not available in your country, buy them separately and use 60g sardines 40g caper berries.

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November 30, 2021

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

https://www.vienna-sunday.kitchen/austrian-beef-roulades-with-anchovies-and-bacon/