The classic reimagined – hearty & rustic
Beef roulades are one of those dishes that immediately evoke a sense of home.
This roulade pot brings all the typical flavors – mustard, bacon, pickles, rich sauce – to the table in a simple, braised version.
Perfect for cast iron, Dutch Oven or braising pot.
Ingredients (for 4–6 servings)
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800 g beef roulades
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2 tbsp mustard
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150 g diced bacon
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2 onions
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3–4 pickles
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3–4 carrots
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1 bell pepper (red or yellow)
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2 tbsp tomato paste
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1 tbsp paprika powder (sweet)
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2 tbsp vegetable oil
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600 ml beef broth
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200 ml red wine (optional)
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2 bay leaves
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3–4 allspice berries
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1 tsp sugar
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1 tbsp flour (or cornstarch)
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Salt & pepper
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2 tbsp chopped parsley
Preparation
1. Preparation
Cut roulades into bite-sized pieces.
Mix with salt, pepper, and mustard.
Dice onions, slice carrots, dice bell pepper.
Cut pickles into strips or slices.
2. Sear the meat
Heat oil in a cast iron pan or Dutch Oven.
Sear the meat in batches until browned all over.
Remove and set aside.
3. Bacon & vegetables
Render bacon in the pan drippings.
Sauté onions until translucent.
Add carrots and bell pepper and fry for 3–4 minutes.
Stir in tomato paste and roast briefly.
Add paprika powder and sugar (do not let it get too hot, otherwise it will become bitter).
4. Deglaze & braise
Deglaze with red wine and reduce slightly.
Pour in broth.
Add meat, pickles, bay leaves, and allspice.
Mix everything well.
Cover and braise over medium heat for approx. 75–90 minutes until the meat is tender.
Stir occasionally.
5. Thicken the sauce
Mix flour smoothly with a little cold water or stir directly into a little broth.
Add to the sauce and simmer gently for 5 minutes.
Season with salt and pepper to taste.
Serving suggestions
- Mashed potatoes
- Spätzle
- Boiled potatoes
- Fresh farmhouse bread
Tip:
The roulade pot tastes even better the next day – ideal for preparing in advance.
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