Entree: Austria – Tyrol – Rindsroulade (Thin beef rolls stuffed with bacon, onion, and pickles braised in a savory gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Total 2 hrs 5 min

Ingredients

- 6 thin beef slices (top round or rump), approx. 4 oz (115 g) each
- 1 tbsp (15 g) Dijon or German mustard
- 6 bacon slices, approx. 3 oz (85 g) total
- 1 large onion, thinly sliced
- 6 small dill pickles, halved lengthwise
- 1/4 cup (30 g) all-purpose flour, for dusting
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 cup (240 ml) dry red wine (or additional beef broth)
- 2 cups (480 ml) beef broth
- 1 bay leaf
- 1 sprig fresh thyme or 1/2 tsp (1 g) dried thyme
- 1 tbsp (15 ml) tomato paste
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish

Instructions

1. Lay each beef slice flat and pound lightly to even thinness if needed. Spread a thin layer of mustard on each slice. Season lightly with salt and pepper.
2. Place 1 bacon slice, a few rings of sliced onion, and a half pickle lengthwise on each beef slice. Roll tightly and secure with kitchen twine or toothpicks. Lightly dust each roulade with flour, shaking off excess.
3. Heat oil and 1 tbsp butter in a heavy Dutch oven over medium-high heat. Brown roulades on all sides, working in batches to avoid overcrowding, about 3–4 minutes per side. Remove and set aside.
4. Add remaining butter to the pot and sauté the remaining sliced onion until golden, about 6–8 minutes. Stir in tomato paste and cook 1 minute.
5. Deglaze with red wine, scraping up browned bits, then add beef broth, bay leaf, and thyme. Return roulades to the pot so they are partially submerged. Bring to a simmer.
6. Cover and braise gently on low heat or in a 325°F (160°C) oven for 1.5–2 hours, until beef is fork-tender. Turn roulades once halfway through.
7. Remove roulades and keep warm. Strain or skim sauce if desired, then reduce on the stovetop to thicken slightly and adjust seasoning with salt and pepper.
8. Slice roulades into rounds, spoon sauce over, garnish with chopped parsley, and serve with dumplings, mashed potatoes, or spätzle.