Austrian Beef Roulades

    On dreary winter days, we love juicy braised dishes like these beef roulades stuffed with carrots, gherkins and onions. Served with Spätzle and cranberry red cabbage.

    How to make them:

    Step 1:

    Wash and clean root vegetables. Cut 2 carrots, 1 onion and 4 - 5 cucumbers into long strips (approx. 5 cm).

    Lightly fry onion strips in butter.

    Step 2:

    Beat beef cutlets, season with salt and pepper. Coat one side of cutlet with mustard and top with a slice of bacon. Place 3 - 4 carrot strips, 2 - 3 cucumber strips and some onion strips on the bacon and roll up the cutlet. Secure the roulade with kitchen twine.

    Cut remaining vegetables into cubes.

    Step 3:

    Sear the roulades in a little oil on all sides. Remove roulades from pan (use a pan that can also be put in the oven).

    Step 4:

    Sauté vegetable cubes in the roasting residue. Finally, briefly fry the tomato paste. Extinguish with red wine and add soup. Put the roulades on the vegetables. Add bay leaves, rosemary, parsley and peppercorns. Cover pan and roast in oven at 200 degrees top and bottom heat for about 2 hours. Reduce temperature to 180 degrees after one hour. Turn roulades and continue cooking until tender.

    Step 5:

    Put roulades on a plate. Strain gravy with vegetables (or pass through a sieve). Pour port wine and whipping cream over roulades and reduce sauce until desired consistency is reached. Season to taste and thicken with a knob of butter if necessary.