Austrian Beef Rouladen
This beef rouladen recipe is a traditional Austrian dish made by wrapping thin slices of beef around a mixture of bacon, carrots and pickles and is typically served with a side dish of parsley potatoes. It’s a dish that was one of Daniel’s favourites growing up in Austria. I’ve never had it before I met him, and when he first described it to me I wasn’t completely sold on the idea. It only took one bite of the meal to make this meal one of my favourites as well. This dish is a delicious, comforting, rustic meal perfect for family dinners.
Servings: 4 people (2 rolls per person)
4 thin sliced top round steaks (makes 8 rouladen)
Bacon, carrots and pickles for the filling
2 onions for mirepoix
2 celery stalks for mirepoix
3-4 carrots for mirepoix
2 tablespoons tomato paste
1 cup red wine
3 cups of beef broth
2 potatoes per person
2 tablespoons butter
Salt and Pepper
Gently pound meat until it is about ⅛ to ¼ inch thick. Cut each slice of steak into half.
Lightly spread mustard on each slice of steak; season with salt and pepper. Place bacon strips on top.
Cut thin slices of carrots and pickles in ½ cm stripes and place 3-4 pieces of each on the bacon in the steak slices. Roll up the steak slices and secure with toothpicks.
Season the outside of the rouladen with salt and pepper.
Prepare your mirepoix: roughly chop onions, celery stalks, and carrots.
Heat up olive oil in a large pan on medium-high heat. When hot, carefully add the rouladen rolls. Fry until nicely browned all around.
Remove the rolls from the pan and transfer on a plate.
Fry the mirepoix in the same pan until slightly brown. Add the tomato paste and keep stirring for another minute. Stop the frying process with the red wine and let is simmer for a few minutes until the wine is reduced. Add the beef broth and the rouladen rolls and let is simmer for 30-45 minutes.
After the 30-45 minutes, remove the rouladen rolls. Blend the sauce and season with salt and pepper. If the sauce is too thick, add more beef broth.
BROCCOLINI: Preheat the oven to 180°C. Place the broccolini in an oven dish. Season with salt, pepper and olive oil and put in the oven for 20 minutes.
PARSLEY POTATOES: Peel the potatoes and boil them in a large pot with salt. Once the potatoes are cooked through, strain the water and put the potatoes back in the pot. Add two tablespoons of butter and chopped parsley.