Beef roulade with red wine sauce recipe

Beef Roulade with Red Wine Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This beef roulade with red wine sauce recipe is a classic dish that combines tender beef, flavorful stuffing, and a rich red wine sauce. The beef is rolled around a delicious filling of herbs, spices, and other ingredients, then cooked to perfection. The resulting dish is elegant, impressive, and full of savory flavors. With its combination of beef, wine, and aromatic ingredients, this recipe is perfect for special occasions or when you want to treat yourself to a gourmet meal.

Keywords: beef roulade, red wine sauce, recipe, tender, flavorful.

Beef roulade with red wine sauce recipe details

Beef roulade with red wine sauce recipe, recipe Rating: 4.7
Number of votes:118 

Ingredients

10 slice(s)	beef topside, 25 cm x 10 cm, 1500 g
some	salt
some	freshly ground black pepper
some	mild paprika powder
10 tsp	hot mustard or Dijon
300 g	speck, thinly sliced
2 small	onions, finely sliced into rings, halved
40 small	gherkins, cornichons, baby cucumbers
some	canola oil
	For the sauce:
250 g	carrots, roughly chopped
120 g	celery, roughly chopped
2	onions, roughly chopped
50 g	tomato paste
350 ml	water
1 tsp	allspice
1 tsp	black pepper corns
3	bay leaves
500 ml	red wine, dry
2 ½ tbsp	corn flour, mixed in 2 tbsp of water

Instructions

If necessary flatten each piece of the meat between 2 pieces of cling wrap.

Season each piece of the meat on the outside with salt and pepper and on the inside with pepper and paprika.

Spread the inside of every piece with 1 tsp of mustard.

Place the speck onto the roulades, followed by the onions and cornichons.

Roll up meat from short end and secure with kitchen string or turkey pins.

Heat oil in a skillet with lid over high heat and brown the roulades evenly. Remove and set aside.

Fry the carrotes, celery and onions for about 5 minutes. Stir in 100 ml of water and cook until all water has evaporated. While stirring from time to time remove and mix in the brownish residues at the bottom of the casserole with a spoon.

Add tomato paste, stir for a couple of seconds and pour in another 100 ml of water. Add allspice, pepper corns and bay leaves and simmer for about 5 to 10 minutes.

Add the red wine and 150 ml of water, bring to the boil and reduce the heat.

Put back the roulades into the sauce, cover the pot and simmer on low heat for a total of 2.5 hours. The roulades should be coated halfway. It must not boil, only simmer a little bit.

After one hour turn over the roulades and simmer for another hour. Turn again and cook for the last 30 minutes.

Remove the roulades and keep warm.

Strain the sauce through a sieve and bring to boil. Stir in the flour-water mix to thicken the sauce if desired.

Serve the roulades and sauce with e. g. red cabbage and potatoes.

Tip: cook the roulades the last 2.5 hours in the oven.


Preparation time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a