These traditional Austrian beef roulades are filled with savory bacon, tangy pickled gherkins, and fresh herbs, then slow-cooked in a rich red wine and port sauce. A deeply flavorful dish, perfect for a comforting and elegant family meal.
Why You’ll Love This Recipe
Authentic Austrian Beef Roulades are a timeless comfort food that showcase the art of slow cooking and layering flavors. The beef is filled with aromatic herbs, bacon, mustard, and gherkins, then seared and braised in a beautifully complex red wine sauce with root vegetables. Every bite delivers tenderness and depth, making this dish ideal for Sunday dinners, festive occasions, or anyone seeking to explore classic European cuisine. Serve with mashed potatoes or rustic bread to soak up the delicious sauce.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Beef Roulades:
- 6 beef escalopes (thinly sliced beef)
- 6 slices bacon
- 4 pickled gherkins, sliced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh rosemary, chopped
- 2 tbsp tarragon mustard
- 4 oz whipped cream
- Salt and freshly ground black pepper to taste
For the Sauce:
- 2 tbsp unsalted butter
- 2 onions, chopped
- 5 carrots, peeled and chopped
- 1/2 bulb of celery, chopped
- 1 leek, cleaned and chopped
- 1 tbsp tomato paste
- 8 oz red wine
- 3 oz port wine
- 16 oz beef broth
- 2 bay leaves
Directions
- Prepare the Roulades:
- Lay out the beef escalopes and season both sides with salt and pepper.
- Spread a thin layer of tarragon mustard on each slice.
- Add one slice of bacon, a few slices of pickled gherkin, and a pinch of chopped rosemary.
- Roll up the beef tightly and secure with toothpicks or kitchen twine.
- Brown the Roulades:
- In a large pan, melt 1 tablespoon of butter over medium-high heat.
- Brown the roulades on all sides. Remove and set aside.
- Prepare the Sauce:
- In the same pan, add the remaining butter. Sauté onions, carrots, celery, and leek for 5–7 minutes until softened.
- Stir in tomato paste and cook for 1 minute.
- Add red wine, port wine, and beef broth. Mix well and add the bay leaves.
- Bring to a simmer, return the roulades to the pan, cover, and cook on low heat for 1.5 to 2 hours, until the beef is tender.
- Finish the Dish:
- Remove the roulades and discard the toothpicks or twine.
- Stir in the fresh parsley and whipped cream to enrich and slightly thicken the sauce.
- Season with salt and pepper to taste.
- Serve:
- Serve the roulades with the sauce generously spooned over.
- Pair with mashed potatoes, spaetzle, or crusty bread.
Servings and timing
Servings: 6 servings
Prep Time: 20 minutes
Cooking Time: 2 hours
Total Time: 2 hours 20 minutes
Calories per serving: Approximately 500 kcal
Variations
- Classic German Style: Add a touch of ground mustard seed or horseradish to the filling for a more robust kick.
- Vegetable Blend: Add parsnip or turnip for deeper root vegetable flavor.
- Cream-Free Version: Omit the whipped cream for a more traditional, robust sauce.
- Grain Pairing: Serve with buttered noodles, farro, or polenta for a heartier presentation.
- Smoked Bacon: Use smoked speck or pancetta for an added layer of flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm over low heat in a saucepan, adding a splash of broth or water if the sauce thickens too much.
You may also freeze cooked roulades in sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What cut of beef is best for roulades?
Thinly sliced top round or flank steak works best. It should be pliable and easy to roll.
Can I prepare roulades in advance?
Yes, assemble and refrigerate them up to 24 hours ahead, then cook when ready.
Is whipped cream traditional in this recipe?
In Austrian cooking, whipped cream or sour cream is sometimes added at the end for richness—this step is optional.
Can I make this in a slow cooker?
Yes, after browning, transfer everything to a slow cooker and cook on low for 6–8 hours.
What wine should I use?
A dry red wine like Merlot or Zweigelt pairs well. Port adds a sweet note to balance acidity.
Do I need to strain the sauce?
Not necessary, but for a smoother finish you can strain the vegetables out before adding cream.
What can I use instead of gherkins?
Chopped dill pickles or capers offer similar tang.
Can I use dried herbs instead of fresh?
Yes, but use a smaller amount as dried herbs are more concentrated.
Is this dish gluten-free?
The main ingredients are gluten-free, but check that your broth and mustard are certified gluten-free.
How do I keep the roulades from unrolling?
Secure tightly with toothpicks or tie with kitchen twine before browning.
Conclusion
Authentic Austrian Beef Roulades are a comforting, elegant dish that showcases slow-cooked flavor at its finest. With tender beef wrapped around savory fillings and simmered in a rich wine sauce, it’s the kind of meal that brings warmth to any table. Ideal for family dinners or festive gatherings, this traditional recipe honors its heritage while delivering timeless taste.
Authentic Austrian Beef Roulades
Authentic Austrian beef roulades made with thin beef slices rolled with bacon, pickled gherkins, herbs, and mustard, then braised in a rich red wine and vegetable sauce. A hearty and flavorful dish perfect for family dinners or traditional celebrations.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: Austrian
- Diet: Halal
Ingredients
- 6 beef escalopes (thinly sliced beef)
- 6 slices bacon
- 2 tbsp fresh parsley, chopped
- 4 oz whipped cream
- 2 tbsp tarragon mustard
- 1 tbsp fresh rosemary, chopped
- 4 pickled gherkins, sliced
- Salt and freshly ground black pepper to taste
- 16 oz beef broth
- 3 oz port wine
- 8 oz red wine
- 1 tbsp tomato paste
- 2 bay leaves
- 2 onions, chopped
- 5 carrots, peeled and chopped
- 1/2 bulb celery, chopped
- 1 leek, cleaned and chopped
- 2 tbsp unsalted butter
Instructions
- Lay out beef escalopes and season with salt and pepper. Spread a layer of tarragon mustard on each slice. Add a slice of bacon, sliced gherkin, and a pinch of rosemary.
- Roll the beef slices tightly into roulades and secure with toothpicks or kitchen twine.
- In a large pan, heat 1 tbsp butter over medium-high heat. Brown the roulades on all sides. Remove and set aside.
- Add remaining butter to the same pan. Sauté onions, carrots, celery, and leek until softened (5–7 minutes). Stir in tomato paste and cook 1 minute.
- Pour in red wine, port wine, and beef broth. Add bay leaves. Bring to a simmer.
- Return roulades to the pan. Cover and cook on low heat for 1.5 to 2 hours, until beef is tender.
- Remove roulades and discard toothpicks or twine. Stir in parsley and whipped cream to finish the sauce. Adjust salt and pepper to taste.
- Serve roulades with the sauce over mashed potatoes, bread, or dumplings.
Notes
- Use high-quality beef for best flavor and tenderness.
- The sauce can be blended and strained for a smoother consistency if desired.
- Roulades can be prepared in advance and reheated for serving.
- Serve with traditional sides like mashed potatoes, spätzle, or rustic bread.
Nutrition
- Serving Size: 1 roulade with sauce
- Calories: 500 kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg