Roulade Beef Recipe

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Introduction

Beef roulade is a classic dish featuring thinly sliced beef wrapped around a savory filling. Its origins can be traced back to European cuisine, particularly Germany and France, where variations of stuffed and rolled meats have long been popular. The beauty of a beef roulade recipe lies in its versatility; it offers a balance of rich flavors and satisfying textures, making it a frequent choice for special occasions and comforting family meals alike.

Ingredients

For a standard beef roulade, one requires:

• Beef: Thinly sliced round steak or flank steak (approximately 1/4 inch thick). About 2 pounds.
• Bacon: 4-6 slices, diced. Adds smoky flavor. Pancetta can be substituted.
• Onion: 1 medium, finely chopped.
• Pickles: Dill pickles are traditional, finely chopped (about 1/2 cup). Sweet gherkins offer a sweeter alternative.
• Mustard: Dijon mustard is recommended, about 2-3 tablespoons. Yellow mustard can be used for a milder taste.
• Beef Broth: 2-3 cups, low sodium preferred.
• Vegetable Oil: 2 tablespoons, for searing.
• Flour: 1-2 tablespoons, for thickening the sauce (optional).
• Salt and Pepper: To taste.
• Optional Fillings: Carrots, celery, mushrooms, hard-boiled eggs.

Preparation Steps

Preparation is key for a successful roulade.

1. Tenderize the Beef: Place the beef slices between sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick. This tenderizes the meat and makes it easier to roll.
2. Seasoning: Season each slice of beef generously with salt and pepper.
3. Mustard Spread: Spread a thin layer of Dijon mustard over each slice of beef.
4. Filling Assembly: Evenly distribute diced bacon, chopped onion, and chopped pickles over the mustard-coated beef. Add any optional fillings at this stage.
5. Rolling and Securing: Tightly roll up each slice of beef, starting from one end. Secure the roulades with kitchen twine or toothpicks. Ensure they are tightly rolled to prevent the filling from escaping during cooking.

Tip: Marinating the beef in a mixture of red wine vinegar, olive oil, and herbs for an hour before stuffing can enhance the flavor.

Cooking Instructions

Cooking roulade beef recipe properly requires careful attention to detail.

1. Searing: Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the roulades on all sides until browned. This step is crucial for developing rich flavor and sealing in the juices.
2. Braising: Remove the roulades from the pot and set aside. Add any remaining onion from the filling to the pot and saut until softened.
3. Deglazing: Pour beef broth into the pot, scraping up any browned bits from the bottom. This adds depth of flavor to the sauce.
4. Simmering: Return the roulades to the pot, ensuring they are mostly submerged in the broth. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let simmer for 1.5 to 2 hours, or until the beef is very tender.
5. Thickening the Sauce (Optional): Remove the roulades from the pot and set aside. If desired, thicken the sauce by whisking together flour and a small amount of cold water to create a slurry. Gradually whisk the slurry into the simmering broth until the sauce reaches the desired consistency.
6. Finishing: Return the roulades to the pot and heat through. Remove toothpicks or twine before serving.

Cooking Times and Temperatures:

• Searing: 2-3 minutes per side over medium-high heat.
• Simmering: 1.5 to 2 hours over low heat. The internal temperature of the beef should reach at least 160F (71C) for medium doneness.

Serving Suggestions

Beef roulade is a versatile dish that pairs well with a variety of accompaniments.

• Traditional Sides: Serve with mashed potatoes, spaetzle, or potato dumplings.
• Vegetables: Green beans, braised red cabbage, or buttered carrots make excellent side dishes.
• Garnish: Garnish with fresh parsley or a dollop of sour cream.
• Wine Pairing: A medium-bodied red wine, such as Pinot Noir or Merlot, complements the rich flavors of the roulade.
• Plating Ideas: Slice the roulades into thick rounds and arrange them on a plate, drizzling with the pan sauce. Serve with a side of mashed potatoes and green beans for a complete meal.

Tips and Common Mistakes

Enhance the roulade beef recipe with these tips, while avoiding common pitfalls.

• Don’t Overfill: Avoid overfilling the roulades, as this can cause them to burst open during cooking.
• Secure Tightly: Ensure the roulades are tightly rolled and securely fastened to prevent the filling from escaping.
• Low and Slow: Cooking the roulades over low heat for an extended period of time ensures the beef is tender and the flavors meld together.
• Sear Thoroughly: Searing the roulades properly is essential for developing rich flavor.
• Flavor Boost: Add a splash of red wine or a bay leaf to the braising liquid for extra flavor.

Explore More Cooking Guides

The rich and satisfying roulade beef recipe provides a delightful blend of flavors and textures, rooted in classic European culinary traditions. Its adaptability allows for personalization to suit diverse tastes and occasions, making it a practical and impressive dish for any home cook. It is heartily recommended to try this recipe and experience its culinary charm. For more delicious recipes and cooking tips, visit foodrecipestory.com and embark on a flavorful journey!