The world's best beef roulades

Serve with homemade spaetzle and red cabbage.

The world's best beef roulades

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Prep Time 1

Cook Time 2 55

Total Time 3 55

Course Family dish, main course, Sunday dinner

Cuisine German cuisine, Comfort food

Servings

Calories 1417 kcal

Ingredients

Ingredients for 4 people
For the Roulades:
8 slices of beef roulade
12-15 slices of bacon (depending on the length of the roulades)
10 pickles
1-2 tsp medium-spicy mustard per roulade
6 shallots, finely diced
Salt and freshly ground pepper
Clarified butter for frying
For the Sauce:
1 large leek, cut into rings
3 large onions, diced
3 carrots, peeled and diced
250-300 g celeriac, peeled and diced
1 tbsp tomato paste
1 tbsp sugar
1 liter dry red wine (e.g., Bordeaux)
1 liter beef stock
40 g cold butter
Salt and pepper to taste

Instructions

Instructions
Prepare All Ingredients:
Finely dice the shallots.
Dice the onions.
Slice the pickles lengthwise.
Peel and dice the carrots.
Peel and dice the celeriac.
Clean the leek and cut it into rings.
Have all ingredients ready so the cooking process runs smoothly.
Fill the Roulades:
First, rinse the beef roulades under cold water and pat them dry with paper towels.
(Why: Cleaning removes any residue and prepares the roulades for further processing.)
Place the roulades on the work surface, cover with plastic wrap, and flatten with a meat mallet.
(Why: Flattening the meat increases its surface area, allows the filling to spread evenly, and ensures the roulades cook evenly.)
Season the roulades with salt and pepper, then spread a thin layer of mustard on each.
Place 1-1½ slices of bacon, lengthwise-cut pickles, and finely diced shallots on each roulade.
(Tip: Adjust the amounts as needed. If something is missing, simply cut more to ensure all roulades are evenly filled.)
Fold the sides of the roulades slightly inward and roll them up tightly.
Secure with 1-2 stainless steel roulade needles.
(Why: Stainless steel needles are reusable, easy to handle, and safer than toothpicks.)
Sauté:
Heat clarified butter in a roasting pan until very hot, then sear the roulades on all sides.
(Why: Searing creates a dark crust that gives the sauce its typical flavor and color.)
Remove the browned roulades from the pan and set them aside.
Prepare the Sauce:
Add a bit more clarified butter to the pan, then add the prepared onions, celeriac, leek, carrots, tomato paste, and sugar. Sauté everything over medium heat until lightly browned.
(Tip: Be patient! The vegetables should brown slightly but not burn, as this would make the sauce bitter.)
Add about 300 ml (1 ¼ cups) of red wine and let it almost completely evaporate. Repeat this step 4-5 times with the remaining wine.
(Why: Gradually reducing the wine intensifies the sauce’s flavor and gives it a rich aroma.)
Add the beef stock, stir well, and bring the sauce to a boil.
Braise the Roulades:
Place the seared roulades back into the pan, reduce the heat, and let them simmer gently with the lid on for 2 to 2 ¼ hours.
(Tip: Turn the roulades occasionally to ensure even cooking.)
After the cooking time, check if the meat is tender. If not, let the roulades simmer for another 10-15 minutes.
Finish the Sauce:
I remove the roulades from the roasting pan, take out the needles, and keep them warm.
Strain the entire sauce through a sieve into a pot.
Press the vegetables firmly through the sieve and scrape off any residue underneath.
(Why: The residue under the sieve often contains flavorful bits that make the sauce creamier and tastier. I never skip this step.)
Bring the strained sauce to a boil again and, if necessary, reduce it slightly. Finally, stir in the cold butter cubes until melted.
Serve:
Place the finished roulades back into the sauce and let them infuse briefly.
Serve with homemade spaetzle and red cabbage.
(Tip: The sides perfectly soak up the sauce and complement the dish beautifully.)
Bon appétit!