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Classic Viennese Beef Roulades | Tenderly Braised with Bacon & Pickles
(0)
150 min
Masterpiece
Gurkerl Küche
Ein Meisterwerk der Wiener Traditionsküche: Zart geschmorte Rindsrouladen, gefüllt mit herzhaftem Speck, knackigen Essiggurkerln, Karottenstiften und feinem Senf. Langsam im Bräter geschmort in einer tiefen, samtigen Wurzelsauce mit Rotwein.
Ingredients
Preparation method
Preparation & Filling
Pat the beef cutlets dry with paper towels, gently pound them flat between two layers of cling film, and season both sides with fine salt and freshly ground pepper.
Evenly spread mustard over one side of each cutlet. Top with bacon strips. Cut the carrots and gherkins into thin matchsticks and place them crosswise across the lower third of the meat.
Fold in the sides of the cutlets slightly, roll them up tightly, and secure carefully with kitchen twine or roulade skewers. Lightly dust the outsides with a little wheat flour.
Chef's tip
Always roll the roulades tightly and secure them well so the juicy filling stays in place during braising.
Lightly dusting the roulades with flour before searing naturally gives the braising liquid a delicate thickness and a silky sheen later on.
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