Baked Roulades – Hearty and Easy to Prepare!

Introduction

Looking for a satisfying, family-friendly meal that’s bursting with flavor and easy to whip up? Say hello to baked roulades—a timeless dish that combines savory fillings, thinly sliced meat or vegetables, and delicious seasonings all rolled into one neat little package. When baked in the oven, these roulades turn tender and flavorful, perfect for everything from weeknight dinners to festive gatherings.

In this comprehensive guide, we’ll walk you through how to make hearty baked roulades, including classic meat versions, vegetarian twists, and even creative variations that will have everyone asking for seconds. If you’ve never tried making roulades before, don’t worry—this recipe is both beginner-friendly and endlessly customizable. Let’s dive in!

What Are Baked Roulades?

The term “roulade” comes from the French word rouler, meaning “to roll.” It refers to a dish made by rolling a filling inside a slice of meat, poultry, fish, or vegetables. Once rolled, the food is secured and then baked (or sometimes braised), creating a compact, flavor-packed entrée.

Baked roulades are popular in European cuisines—especially in Germany (where they’re known as Rinderroulade), Italy (involtini), and France. They’re typically stuffed with savory ingredients such as bacon, onions, mustard, and pickles, then baked to perfection.

Why You’ll Love This Recipe

• Hearty and filling – Perfect for dinner or special occasions.
• Customizable – Use your favorite fillings or adapt for vegetarian diets.
• Make-ahead friendly – Prep in advance and bake when ready.
• Family-approved – Great way to impress guests or kids with comfort food.
• Works with many proteins – Try beef, chicken, turkey, pork, or plant-based options.

Essential Ingredients

For Classic Beef Roulades:

• 4 thin beef slices (top round or flank steak)
• 4 tsp Dijon mustard
• 4 slices bacon
• 1 onion, thinly sliced
• 2 dill pickles, cut into strips
• Salt and pepper to taste
• Butcher’s twine or toothpicks

For the Sauce:

• 1 tbsp vegetable oil or butter
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 onion, chopped
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp cornstarch (optional, to thicken)

How to Make Baked Roulades – Step by Step

Step 1: Prepare the Meat

Pound the beef slices until thin and even. Season both sides with salt and pepper.

Step 2: Add the Filling

Spread a teaspoon of mustard on each slice. Top with bacon, onion, and pickle strips.

Step 3: Roll and Secure

Roll the meat tightly, starting from the short end. Secure with kitchen twine or toothpicks.

Step 4: Sear the Roulades

Heat oil in a skillet and brown each roulade on all sides for 2–3 minutes.

Step 5: Make the Sauce

Add carrot, celery, and onion to the same skillet. Sauté for 5 minutes. Add tomato paste and broth, scraping up any browned bits.

Step 6: Bake

Place roulades in a baking dish. Pour sauce over top. Cover with foil and bake at 350°F (175°C) for 60–75 minutes, until tender.

Step 7: Thicken the Sauce (Optional)

Remove roulades, strain the sauce, and simmer with cornstarch slurry if desired.

Step 8: Serve

Slice roulades and serve with sauce, mashed potatoes, spaetzle, or roasted veggies.

this PIN FOR LATER

Vegetarian Roulade Option

Ingredients:

• 2 large zucchini or eggplant, thinly sliced lengthwise
• 1 cup ricotta cheese
• 1/2 cup spinach (sautéed and drained)
• 1/4 cup grated Parmesan
• Salt, pepper, olive oil

Instructions:

1. Grill or roast veggie slices until pliable.
2. Mix ricotta, spinach, and Parmesan.
3. Spread filling on slices, roll, and place in a baking dish.
4. Top with marinara sauce and cheese.
5. Bake at 375°F for 25–30 minutes.

Flavor Variations to Try

• Chicken Roulades – Use thin chicken cutlets and stuff with ham and cheese (cordon bleu style).
• Turkey Roulades – Fill with cranberries, spinach, and cream cheese for a holiday twist.
• Pork Roulades – Apple and sage stuffing adds a sweet-savory flavor.
• Tex-Mex Style – Add black beans, corn, and cheese with a salsa topping.

Tips for Success

• Pound meat thinly and evenly for easy rolling and even cooking.
• Don’t overstuff – Keep fillings modest to prevent tearing.
• Brown before baking – Searing adds flavor and seals in juices.
• Let rest before slicing – This keeps the juices inside and helps roulades hold their shape.
• Use a meat thermometer to ensure doneness (internal temp should be 160°F for beef).

How to Store and Reheat

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Wrap tightly in foil and freeze for up to 2 months.
• Reheating: Warm in the oven at 325°F or microwave in short bursts with a splash of broth.

What to Serve with Baked Roulades

• Mashed potatoes or cauliflower mash
• Steamed green beans or asparagus
• Buttered egg noodles or spaetzle
• Roasted root vegetables
• Red cabbage or sauerkraut (for a German twist)

Frequently Asked Questions (FAQs)

1. Can I make roulades ahead of time?

Yes! Assemble them a day in advance and refrigerate until ready to bake.

2. Can I use chicken or pork instead of beef?

Absolutely. Just ensure they’re thin enough to roll.

3. What if I don’t have twine or toothpicks?

Use uncooked spaghetti strands—they’ll soften as they cook.

4. Can I make roulades without browning?

Technically yes, but browning adds depth of flavor.

5. How do I keep roulades from unrolling?

Roll tightly and secure with kitchen twine or toothpicks.

6. Can I freeze baked roulades?

Yes! Freeze before or after baking. Reheat with sauce.

7. Are roulades gluten-free?

They can be—just avoid any breadcrumbs or wheat-based sauces.

8. What wine pairs well with roulades?

A full-bodied red like Cabernet Sauvignon or a German Spätburgunder.

9. How do I thicken the sauce?

Use a cornstarch slurry or simmer longer to reduce.

10. Can I cook them in a slow cooker?

Yes! After browning, cook on LOW for 6–7 hours or HIGH for 3–4 hours.

Final Thoughts

Baked roulades are the perfect comfort food—hearty, flavorful, and totally customizable. Whether you’re making a classic beef roulade, experimenting with chicken or pork, or going plant-based with veggies and cheese, there’s a version of this dish for everyone. It’s elegant enough for dinner parties and easy enough for weeknights.

So roll up your sleeves—literally—and give these roulades a try. Once you make them, they’ll become a regular part of your recipe rotation!

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