Description
Learn how to make hearty baked roulades with classic fillings. Perfect for family dinners, easy prep, and packed with flavor!
Ingredients
For the Roulades:
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4 thin beef slices (top round or flank steak)
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4 tsp Dijon mustard
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4 slices bacon
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1 onion, thinly sliced
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2 dill pickles, cut into strips
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Salt and pepper, to taste
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Butcher’s twine or toothpicks
For the Sauce:
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1 tbsp vegetable oil or butter
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1 carrot, chopped
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1 celery stalk, chopped
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1 onion, chopped
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2 cups beef broth
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1 tbsp tomato paste
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1 tsp cornstarch (optional, for thickening)
Instructions
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Prep the Meat: Pound beef slices until thin and even. Season both sides with salt and pepper.
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Add the Filling: Spread 1 tsp mustard on each slice. Add bacon, sliced onion, and pickle strips.
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Roll and Secure: Roll each slice tightly and secure with twine or toothpicks.
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Sear: In a skillet, heat oil and brown each roulade on all sides (about 2–3 minutes per side).
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Build the Sauce: In the same pan, sauté chopped carrot, celery, and onion for 5 minutes. Add tomato paste and beef broth. Stir and scrape the bottom of the pan.
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Bake: Transfer roulades to a baking dish, pour sauce over them, cover with foil, and bake at 350°F (175°C) for 60–75 minutes.
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Optional – Thicken the Sauce: Remove roulades, strain the sauce, and simmer with cornstarch slurry until thickened.
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Serve: Slice roulades, plate with sauce, and serve hot with your favorite sides.
Notes
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Pound meat evenly for easy rolling and tenderness.
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Don’t overfill—keep it simple to avoid tearing.
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Always brown the roulades first for richer flavor.
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Let them rest for a few minutes before slicing.
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Make ahead and store—reheat with a splash of broth to keep them moist.
- Prep Time: 25minutes
- Cook Time: 60–75 minutes