Entree: Austria – Vienna – Rindsroulade (Braised beef roulade filled with bacon, onions, pickles and mustard)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 4 thin top round beef slices, approx. 6 oz (170 g) each
- 4 slices bacon, about 3 oz (85 g) total
- 4 small dill pickles or cornichons, halved lengthwise
- 2 tbsp (30 ml) Dijon mustard
- 1 medium onion, finely chopped, about 5 oz (140 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 2 tbsp (16 g) all-purpose flour
- 1/2 cup (120 ml) dry red wine
- 2 cups (480 ml) beef stock
- 1 bay leaf
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper, or to taste
- 1/2 tsp (1 g) paprika (sweet)
- Fresh parsley for garnish (optional)
- Kitchen twine or toothpicks for securing roulades

Instructions

1. Pat the beef slices dry, season both sides with salt, pepper and paprika. Spread about 1/2 tbsp (7 ml) Dijon mustard over each slice.
2. Lay one slice of bacon along the length of each beef slice, place a few pickle halves at one end, and cover with a thin layer of chopped onion. Roll tightly and secure with kitchen twine or toothpicks.
3. Heat the vegetable oil and 1 tbsp (14 g) butter in a large skillet over medium-high heat. Brown the roulades on all sides, about 2–3 minutes per side. Remove and set aside.
4. In the same pan, add the remaining 1 tbsp (14 g) butter and the remaining chopped onion; cook until soft and translucent, about 5–7 minutes. Sprinkle flour over the onions and stir to form a light roux, cooking 1–2 minutes.
5. Deglaze the pan with the red wine, scraping up browned bits, then add the beef stock and bay leaf. Bring to a simmer and return the roulades to the pan.
6. Cover and braise gently on low heat for 60–75 minutes, turning once, until the beef is tender. Alternatively, braise in a 325°F (160°C) oven for the same time.
7. Remove roulades and keep warm. Strain sauce if desired, skim fat, and simmer to reduce to a glossy gravy. Adjust seasoning with salt and pepper and stir in remaining 1/2 tbsp (7 ml) Dijon mustard if a brighter flavor is desired.
8. Slice roulades into 1/2-inch (1 cm) rounds, spoon sauce over, garnish with chopped fresh parsley, and serve immediately.