Entree: Austria – Central Culinary Region – Rindsroulade (Braised thin beef rolls filled with bacon, onions, mustard and pickles)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 4 beef top round slices, approx. 6 oz (170 g) each
- 8 bacon slices, approx. 4 oz (115 g)
- 1 large onion, approx. 8 oz (225 g), finely chopped
- 4 small pickles (gherkins), approx. 4 oz (115 g), sliced lengthwise
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (8 g) all-purpose flour for dusting
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 2 cups (480 ml) beef broth
- 1/2 cup (120 ml) dry red wine (optional)
- 1 bay leaf
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Trim any excess fat from beef slices and gently flatten to about 1/8 inch thickness with a meat mallet; spread each slice with 1/2 tbsp (7.5 ml) mustard and lightly dust with a pinch of flour.
2. Place 2 bacon slices, a spoonful of chopped onion and a few pickle strips on each beef slice; roll tightly and secure with kitchen twine or a toothpick.
3. Heat the vegetable oil and 1 tbsp (15 g) butter in a large heavy skillet over medium-high heat; brown roulades on all sides, about 3 minutes per side, then remove and set aside.
4. In the same pan add remaining butter and the rest of the chopped onion; sauté until soft and golden, about 5–6 minutes, scraping up browned bits; sprinkle in 1 tbsp (8 g) flour and cook 1 minute to form a light roux.
5. Pour in beef broth and red wine, add the bay leaf, season with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper, and bring to a simmer.
6. Return roulades to the pan, cover, reduce heat to low and braise gently for 60–75 minutes until beef is tender, turning once halfway through.
7. Remove roulades and keep warm; increase heat and reduce sauce to thicken if needed, adjust seasoning, and strain sauce if desired.
8. Slice roulades crosswise to serve or serve whole, spoon sauce over, and sprinkle with chopped parsley.