Stuffed beef roulade

Vienna is known for its Wiener schnitzel and delicious pastries. In the book Recipes from Vienna, you’ll find recipes from trendy Viennese restaurants alongside the classics. This stuffed beef roulade is wonderfully old-school.

Method

Place a piece of cling film over each beef steak and flatten them with a meat mallet. Brush the beef steaks with the Dijon mustard, leaving a 1 cm border. Cut the bacon into strips and divide them over the Dijon mustard. Peel the onions and cut them into thin rings. Peel the carrots and cut four of them into strips. Cut four gherkins into strips as well. Divide the carrot and gherkin strips over the beef steaks. Roll up the beef steaks as tightly as possible and secure them with cocktail sticks or tie them with kitchen twine. Season with salt and pepper.

Heat the vegetable oil in a pan and brown the beef roulades. Finely chop the remaining carrots and gherkins and add them to the pan along with the beef stock. Cover and simmer for 1.5 hours, turning the beef roulades regularly.

Remove the roulades from the pan. Mix the wheat flour with the cream and add it to the stock in the pan. Bring to a boil, remove the pan from the heat and purée with an immersion blender. Warm the roulades in the sauce and serve sprinkled with finely chopped chives. Serve with mashed potatoes.

Title: Recipes from Vienna
Author: Antonia Kögl
Publisher: Good Cook
Price: €24.95

Image: Arnold Pöschl