Beef Roulades
Beef roulades are a classic of traditional Viennese beef cuisine. However, as with so many typical Viennese dishes, it is not a recipie from but more likely refined by the Viennese chefs of the 19th century. In any case, the name roulade comes from the French (rouler means to roll). Stuffing and rolling up beef is traditional in the entire Alpine region.
Interesting
In the western Alpine regions, the roulades are also often referred to as birds (Rindsvogerl). The reason for this may have to do with the shape of the beef rouade.
The typical filling in Vienna is with Speck (pork belly), root vegetables (mainly carrots) and pickles. In Swabia, people like to add a hard-boiled egg. However, there are no limits to imagination and creativity. From all kinds of vegetables (spinach, sauerkraut, dried tomatoes) to fine Parma ham or fine pesto.
Sirloin works great for beef schnitzel. If you prefer veal, flank is good to make schnitzel.
Ingredients
4 servings
– 4 beef schnitzel
for the filling
– 8 thin slices of bacon
– 50g tarragon mustard
– 2-3 pieces of root vegetables typically carrots or yellow beets
– 4 pickles
for the sauce
– 2 carrots cut into small cubes for the sauce
– 1 whole clove of garlic with peel
– 3 sprigs of thyme
– 1 small onion finely chopped
– 1 bay leaf
– 100ml rich red wine
– 500ml beef broth or stock
– 100ml olive oil
– 50 grams of butter
– wheat flour for dusting
– 150 ml of whipped cream
– Salt, black pepper
Refining
If you like a very strong sauce, you can cook a few mushrooms. This gives a fine umami taste. The filling can be varied according to taste and preference. Parma ham, dried tomatoes, various pestos, there are no limits to your imagination.
CULINAMUS
We use our favorite roaster, the oval Le Creuset (with 8.9L) and use double the quantities.
Preparation
45 Minuten
– Cut the root vegetables and pickles into thin sticks.
– Pound the beef (tenderize), put salt, pepper and brush with mustard.
– Place 2 slices of bacon on each schnitzel, place the root vegetables and gherkin on top. Roll up and fix with a skewer (splitting, clip). Salt the meat and dust with some flour.
Cooking
2 hours
– Heat the olive oil in a casserole. Add the thyme and garlic and sear the roulades on all sides. take out meat.
– Turn the heat down, add the butter and sauté the onions and carrots.
– When the vegetables have taken on color, deglaze with red wine and allow the wine to boil down completely (except for the dregs). If you want, you can repeat this again and get a stronger sauce base.
– Add the soup, put the roulades in and simmer gently with the lid on until the meat is tender. This takes 1 ½ to 2 hours. (Alternatively, you can put the roaster in a preheated oven at 180 degrees)
– Towards the end (the last 15-20 minutes) remove the lid and reduce the sauce.
– Remove the roulades from the sauce and keep warm.
– Remove thyme, bay leaf and garlic.
– Make the sauce smooth with a hand blender, add the cream and heat up.
– Free the roulades from the skewers (splits, clips) and arrange on a plate.
And together with that
Potatoes (mashed or roasted) are very good as a side dish.
A somewhat heavier red wine, e.g. a Carnuntum Rubin or a Heideboden, e.g. from the Schaller am See family in Podersdorf is a fine combination.
CULINAMUS!
