Entree: Austria – Salzburg & Alpine Austria – Rindsrouladen (Beef roulades stuffed with bacon, onions, mustard, and pickles, braised until tender in a rich gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 15 min

Additional 15 min

Total 2 hrs 45 min

Ingredients

- 8 thin slices top round or topside beef, approx. 3 oz (85 g) each
- 8 slices bacon, approx. 4 oz (115 g)
- 4 tbsp (60 ml) Dijon mustard
- 4 small cornichons or dill pickles, halved lengthwise
- 1 large onion, finely chopped
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 2 carrots, sliced
- 1 celery stalk, chopped
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (16 g) all-purpose flour, divided
- 2 cups (480 ml) beef stock
- 1/2 cup (120 ml) dry red wine
- 1 bay leaf
- 4 juniper berries (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Lay beef slices flat, trim if needed. Spread about 1/2 tbsp (7.5 ml) Dijon mustard over each slice. Place a bacon slice, a small spoonful of chopped onion, and a cornichon half near one end; season with salt and pepper. Roll tightly and secure with kitchen twine or toothpicks.
2. Step 2: Lightly dust rouladen with 1 tbsp (8 g) flour. Heat oil and 1 tbsp (15 g) butter in a large Dutch oven or deep skillet over medium-high heat. Brown rouladen on all sides in batches, about 2–3 minutes per side; remove and set aside.
3. Step 3: Add remaining butter to the pot. Sauté remaining chopped onion, carrots, and celery until softened, about 5 minutes. Stir in tomato paste and remaining 1 tbsp (8 g) flour; cook 1 minute.
4. Step 4: Deglaze with red wine, scraping brown bits from the bottom. Return rouladen to the pot, add beef stock, bay leaf, and juniper berries. Bring to a gentle simmer, cover, and braise on low heat or in a 325°F (160°C) oven for 1.5–2 hours until beef is tender.
5. Step 5: Remove rouladen and keep warm. Strain or remove vegetables if desired; reduce sauce over medium heat until slightly thickened, or whisk in a small beurre manié of equal parts butter and flour to thicken. Adjust seasoning with salt and pepper.
6. Step 6: Slice rouladen crosswise, plate, and spoon gravy over. Garnish with chopped parsley and serve immediately.

1. Step 1: Lay beef slices flat, trim if needed. Spread about 1/2 tbsp Dijon mustard over each slice. Place a bacon slice, a small spoonful of chopped onion, and a cornichon half near one end; season with salt and pepper. Roll tightly and secure with kitchen twine or toothpicks.
2. Step 2: Lightly dust rouladen with 1 tbsp (8 g) flour. Heat oil and 1 tbsp (15 g) butter in a large Dutch oven or deep skillet over medium-high heat. Brown rouladen on all sides in batches, about 2–3 minutes per side; remove and set aside.
3. Step 3: Add remaining butter to the pot. Sauté remaining chopped onion, carrots, and celery until softened, about 5 minutes. Stir in tomato paste and remaining 1 tbsp (8 g) flour; cook 1 minute.
4. Step 4: Deglaze with red wine, scraping brown bits from the bottom. Return rouladen to the pot, add beef stock, bay leaf, and juniper berries. Bring to a gentle simmer, cover, and braise on low heat or in a 325°F (160°C) oven for 1.5–2 hours until beef is tender.
5. Step 5: Remove rouladen and keep warm. Strain or remove vegetables if desired; reduce sauce over medium heat until slightly thickened, or whisk in a small beurre manié of equal parts butter and flour to thicken. Adjust seasoning with salt and pepper.
6. Step 6: Slice rouladen crosswise, plate, and spoon gravy over. Garnish with chopped parsley and serve immediately.