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Beef Roulades With Vegetables: A Taste of Home

My grandmother, bless her soul, had a way of turning simple ingredients into extraordinary meals. Beef Roulades, or “Rindsrouladen” as she called them in her thick German accent, were a staple at our family gatherings. I can still picture her, meticulously layering the fillings, rolling the beef with practiced hands, and tying each one with twine. The aroma that filled her kitchen as they simmered in the rich broth was pure magic, a scent that instantly transported me back to cozy Sunday afternoons filled with laughter and love. This recipe is my attempt to recreate that magic, to share a taste of my heritage with you.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours 10 minutes
Servings: 8
Yield: 8 roulades
Dietary Type: Not Gluten-Free

Ingredients

3 lbs round steaks (8 slices, 1/8 inch thick and about 6 by 4 inches)
Salt
Pepper

Seasoned Flour

1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper

Filling

2 tablespoons butter or margarine
1 1/2 cups finely chopped onions
2 cups finely chopped parsley
2 tablespoons capers
4 slices bacon, halved
2 tablespoons salad oil
2 tablespoons butter or margarine
1 lb white pearl onions, peeled (about 12)
2 (10 3/4 ounce) cans condensed beef broth, undiluted
1 1/2 cups dry red wine (divided)
1/2 cup sherry wine
2 bay leaves, crumbled
1 lb baby carrots, pared and halved lengthwise (about 8)
Chopped parsley, for garnish

Equipment Needed

Meat mallet or meat cleaver
Small skillet
6-quart Dutch oven or large, heavy pot
Waxed paper
Kitchen twine
Slotted spoon

Instructions

Begin by preparing the beef. Wipe the round steak slices with damp paper towels to remove any excess moisture.
If the beef slices are thicker than 1/8 inch, gently flatten them using the side of a meat cleaver or a wooden mallet. Aim for an even thickness to ensure consistent cooking.
Lightly sprinkle the beef slices with salt and pepper to taste.
Next, prepare the seasoned flour. On a sheet of waxed paper, combine the 1/2 cup flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix well and set aside.
Now, let’s make the filling. In a small skillet, melt 2 tablespoons of butter (or margarine) over medium heat. Add the 1 1/2 cups of finely chopped onions and sauté until they are golden brown, about 5 minutes.
Remove the skillet from the heat. Stir in the 2 cups of finely chopped parsley and 2 tablespoons of capers. Mix all the ingredients thoroughly until well combined. This is your flavorful roulade filling.
On each slice of beef, place a half slice of bacon on the wide end. Top with approximately 1/4 cup of the filling.
Fold over about 1/2 inch on each of the narrow sides of the beef slice. This will help keep the filling inside as the roulade cooks.
Roll the beef up tightly from the wide end, creating a neat little package.
Secure each roulade by tying it with kitchen twine. This helps maintain the shape during cooking.
Roll each tied roulade in the seasoned flour, ensuring it is evenly coated. Reserve any leftover seasoned flour for later use in the sauce.
In a 6-quart Dutch oven (or a large, heavy pot), heat the 2 tablespoons of salad oil and 2 tablespoons of butter (or margarine) over medium-high heat.
Brown the roulades in batches, a few at a time, on all sides. This process should take about 30 minutes in total. Ensure each roulade develops a rich, golden-brown crust.
Remove the browned roulades from the Dutch oven and set them aside.
Add the 1 lb of whole, peeled pearl onions to the Dutch oven and brown them on all sides. This will add depth of flavor to the sauce. Once browned, remove the onions and set them aside.
Return the browned roulades to the Dutch oven. Add the 2 cans of undiluted condensed beef broth, 1 cup of dry red wine, 1/2 cup of sherry wine, and 2 crumbled bay leaves.
Bring the mixture to a boil, then reduce the heat to low. Cover the Dutch oven and simmer gently for 1 hour.
After 1 hour, add the browned pearl onions and 1 lb of baby carrots, pared and halved lengthwise, to the Dutch oven. Simmer, covered, for another 30 minutes, or until the beef and vegetables are tender.
Using a slotted spoon, carefully lift the roulades out of the Dutch oven and place them on a tray. Remove the kitchen twine from each roulade.
In a small bowl, whisk together the reserved seasoned flour and the remaining 1/2 cup of dry red wine, stirring until smooth and free of lumps.
Stir the flour mixture into the liquid in the Dutch oven. Bring to a boil, then reduce the heat and simmer, stirring constantly, until the sauce has thickened and is smooth.
Return the roulades to the Dutch oven and nestle them in the thickened sauce.
If you are not serving the roulades immediately, allow them to cool completely, then refrigerate them in the Dutch oven, covered, until ready to serve.
To serve, gently reheat the roulades over low heat, covered, for about 20 minutes, or until they are heated through. If the sauce seems too thick during reheating, stir in a little more red wine to reach the desired consistency.
Garnish with chopped fresh parsley before serving.

Expert Tips & Tricks

Pounding the beef thinly is crucial for tenderness. Use a meat mallet and work gently to avoid tearing the meat.
Don’t skip browning the roulades! This step develops a rich, savory flavor that is essential to the dish.
If you don’t have pearl onions, you can substitute with roughly chopped yellow onions.
For an even richer flavor, consider adding a tablespoon of tomato paste to the sauce during the final simmering stage.
Make-ahead tip: The roulades can be assembled and browned a day in advance. Store them in the refrigerator and continue with the recipe the next day.

Serving & Storage Suggestions

Serve the Beef Roulades hot, spooning plenty of the rich sauce over each one. They pair beautifully with creamy mashed potatoes, spaetzle, or egg noodles to soak up all that delicious gravy. A simple side of green beans or asparagus provides a fresh counterpoint to the hearty dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a saucepan over low heat, adding a splash of broth or wine if needed to thin the sauce. You can also freeze the roulades for up to 2 months. Thaw them overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	566 kcal	N/A
Calories from Fat	191 g	34%
Total Fat	21.2 g	32%
Saturated Fat	8.2 g	40%
Cholesterol	119.9 mg	39%
Sodium	1035.8 mg	43%
Total Carbohydrate	24.9 g	8%
Dietary Fiber	3 g	12%
Sugars	7.5 g	N/A
Protein	46 g	92%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Ensure your beef broth is also gluten-free.
Vegetarian “Roulades”: Use thick slices of portobello mushrooms or eggplant instead of beef.
Spicy Kick: Add a pinch of red pepper flakes to the filling for a touch of heat.
Herb Variations: Experiment with different herbs in the filling, such as thyme, rosemary, or oregano.
Wine Swap: If you don’t have sherry wine, you can substitute it with dry marsala wine.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef?
A: While round steak is traditional, you could use flank steak or skirt steak, but ensure it’s thinly sliced and tenderized well.

Q: Can I make this in a slow cooker?
A: Yes, after browning the roulades, transfer them to a slow cooker. Add the broth, wine, and bay leaves. Cook on low for 6-8 hours, then add the vegetables for the last hour. Thicken the sauce on the stovetop before serving.

Q: How do I prevent the filling from falling out?
A: Be sure to fold in the sides of the beef before rolling and tie the roulades tightly with twine. This will help keep the filling secure.

Q: Can I skip the browning step?
A: While you can, browning adds a significant amount of flavor and depth to the dish. It’s highly recommended for the best result.

Q: What if I don’t have any red wine?
A: You can substitute with beef broth, but the flavor will be less complex. Add a tablespoon of balsamic vinegar for a touch of acidity.

Final Thoughts

Beef Roulades are more than just a meal; they’re an experience. They are about the simple joy of sharing a delicious, comforting dish with loved ones. Don’t be intimidated by the steps; each one is worth the effort. Try this recipe, and let me know what you think! Pair it with a full-bodied red wine and a crusty loaf of bread for the ultimate comforting meal. I hope this dish brings as much warmth and joy to your table as it has to mine. Happy cooking!

Beef Roulades With Vegetables Recipe