Grandma's Hearty Beef Roulades with Bacon and Pickles
Dive into the taste of classic German home cooking with these traditional beef roulades. Tender beef, filled with savory bacon, tangy pickles, and onions, braised in an aromatic sauce – a dish that warms the heart and soul, perfect for special occasions.
Preparation
30 min.
Cook / Bake
150 min.
Servings
4
Calories
580 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 4 slicesbeef top round((about 5 oz each, thinly sliced))
- 1 tbspDijon mustard
- 1 tspsalt(to taste)
- 0.5 tspblack pepper(freshly ground, to taste)
- 8 slicessmoked bacon
- 2 mediumpickles(dill pickles, cut into strips)
- 1 mediumonion(peeled and finely diced)
- 2 tbspvegetable oil
- 1 mediumonion(for the sauce, roughly chopped)
- 1 stalkcelery(roughly chopped)
- 1 mediumcarrot(roughly chopped)
- 2 tbsptomato paste
- 1 cupdry red wine
- 2 cupsbeef broth
- 1 sprigfresh thyme
- 1 bay leafbay leaf
- 1 tbspall-purpose flour(for thickening)
Instructions
Lay out the beef slices flat. Season both sides with salt and pepper, then spread a thin layer of Dijon mustard on one side of each slice.
Place two slices of bacon, a few strips of pickle, and some diced onion on the mustard-coated side of each beef slice. Roll up each beef slice tightly, starting from one end. Secure with kitchen twine or toothpicks.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef roulades on all sides until nicely browned. Remove the roulades from the pot and set aside.
In the same pot, add the chopped onion, celery, and carrot. Sauté for 5-7 minutes until softened and lightly browned. Stir in the tomato paste and cook for another 2 minutes.
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 5 minutes. Stir in the beef broth, fresh thyme, and bay leaf.
Return the seared roulades to the pot. Bring the liquid to a simmer, then reduce the heat to low, cover, and braise for 2 to 2.5 hours, or until the beef is fork-tender. Check occasionally and add more broth or water if the liquid reduces too much.
Once the roulades are cooked, carefully remove them from the pot. Remove and discard the kitchen twine or toothpicks. Set the roulades aside and keep warm.
Strain the sauce through a fine-mesh sieve, pressing down on the solids to extract all the liquid. Discard the solids. Return the strained sauce to the pot. If a thicker sauce is desired, mix the flour with a tablespoon of cold water to create a slurry, then whisk it into the simmering sauce. Cook for a few minutes until the sauce thickens to your desired consistency. Season with salt and pepper to taste.
Serve the beef roulades with the rich sauce. They pair wonderfully with traditional sides like potato dumplings, mashed potatoes, or red cabbage.
💡 Tipp
Nutrition per serving
Calories
580 kcal
Protein
55 g
Carbohydrates
18 g
Fat
30 g
Fiber
4 g
Recipe on TomTaste: https://tomtaste.com/recipe/grandma-s-hearty-beef-roulades-with-bacon-and-pickles
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