Step 5: Prepare for the Oven
Once the roulades are browned, remove them from the skillet and set them aside on a plate. If necessary, add a little more olive oil to the pan. Add the chopped onions and sauté them over medium heat for about 2–3 minutes until they become soft and translucent. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir well to combine the flavors.
Step 6: Roast the Roulades in the Oven
Return the browned roulades to the skillet, nestling them in the broth mixture. Bring the liquid to a simmer, then cover the pan with a lid or tightly with foil. Transfer the skillet to a preheated oven at 350°F (175°C) and cook for 1 to 1.5 hours, or until the beef is tender and fully cooked. The slow cooking process in the oven allows the flavors to meld together, creating a juicy and tender result.
Step 7: Make the Gravy
Once the roulades are done cooking, remove them from the pan and set them aside to rest. In the same skillet, make the gravy. Melt the butter over medium heat and sprinkle in the flour. Stir constantly for about 1–2 minutes to make a roux. Gradually add the cooking liquid from the pan, whisking continuously to prevent lumps. Bring to a simmer, then cook for another 3–5 minutes until the gravy thickens to your desired consistency. For a richer, creamier gravy, add the heavy cream and stir to combine.
Step 8: Serve the Roulades
Remove the toothpicks or twine from the roulades, and place them on a serving platter. Pour the rich gravy over the top, and garnish with additional fresh parsley if desired. Serve the beef roulades alongside mashed potatoes, steamed vegetables, or a simple green salad.
Equipment Needed:
- Meat mallet
- Large cutting board
- Oven-safe skillet or Dutch oven with lid
- Wooden spoon for scraping up bits from the pan
- Whisk for making the gravy
- Toothpicks or kitchen twine for securing the roulades
- Plate for resting the roulades
Recipe Variations:
- Vegetarian Roulades:
For a vegetarian version of beef roulades, use thinly sliced portobello mushrooms or zucchini as a substitute for the beef. You can fill them with similar ingredients like mustard, onions, and pickles, and cook them in the same way. - Stuffed Roulades with Cheese:
Add some cheese to the filling, such as Gruyère or Swiss cheese, for a melty and delicious twist. The cheese will add richness to the flavor and enhance the roulades even more. - Spicy Roulades:
For a spicy kick, add a few slices of jalapeños or sprinkle some chili flakes into the filling. The heat from the spices will balance well with the richness of the beef and bacon. - Slow Cooker Beef Roulades:
If you prefer a hands-off cooking method, you can make beef roulades in the slow cooker. Brown the roulades as directed, then transfer them to the slow cooker with the broth and wine. Cook on low for 6–8 hours, or on high for 3–4 hours, until tender.
Frequently Asked Questions (FAQs):
Q: Can I use other cuts of beef for roulades?
While top round and flank steak are ideal for roulades, you can also use other tender cuts of beef, such as sirloin or eye of round. However, be sure to pound them thin so they can roll up easily and cook through properly.
Q: Can I prepare these roulades ahead of time?
Yes, you can prepare the roulades the night before by assembling them and refrigerating them. When ready to cook, brown the roulades, then follow the recipe instructions to cook them in the oven.
Q: How do I know when the roulades are done?
The roulades are done when they are tender and easily pierced with a fork. You can also use a meat thermometer to check for doneness; the internal temperature of the beef should be at least 145°F (63°C) for medium-rare.
Q: Can I freeze leftover beef roulades?
Yes, you can freeze leftover roulades. Let them cool completely, then wrap them tightly in plastic wrap and foil. Freeze for up to 3 months. To reheat, bake them at 350°F (175°C) for 25–30 minutes, or until heated through.
Notes:
- Flavor Enhancements:
For extra flavor, you can add a few sprigs of fresh thyme or rosemary to the cooking liquid as the roulades bake in the oven. These herbs will infuse the broth and add an aromatic touch to the dish. - Resting Time:
Let the roulades rest for a few minutes before slicing. This allows the juices to redistribute within the beef, resulting in a juicier and more tender bite.
Nutritional Info (Per Serving):
- Calories: 300 kcal
- Protein: 25g
- Carbohydrates: 5g
- Fat: 20g
- Fiber: 1g
- Sugar: 2g
- Sodium: 450mg
Conclusion:
Tender beef roulades in the oven are the epitome of comfort food—packed with flavor, tender beef, and a savory filling that will leave your taste buds craving more. The slow-cooked beef, enriched by the bacon, pickles, and mustard, results in a rich and satisfying dish that’s perfect for any occasion. Whether you’re hosting a dinner party or enjoying a cozy family meal, these beef roulades will impress and delight everyone at the table. Serve with mashed potatoes, gravy, or a green vegetable, and enjoy the comforting flavors of this classic dish.
