Rindsroulade — Print Recipe — The Culinary Codex

Thin beef slices rolled around a savory filling of mustard, onions, and pickles, braised until tender in a rich dark gravy.

Ingredients

1 Pound beef slices thin. Season with salt and pepper, spread mustard on each.
2 Place pickle strips and diced onion along one edge. Roll up tightly and secure with string or toothpicks.
3 Sear roulades in hot oil on all sides until well browned. Remove from pot.
4 Sauté sliced onion in the same pot. Sprinkle with flour, stir, cook 2 min.
5 Add wine and broth, stir until smooth. Return roulades, add bay leaves. Cover and braise at 160°C (320°F) for 2 hours.
6 Remove roulades, strain and reduce sauce if needed. Serve with Knödel or Spätzle.

Did You Know?

The pickle inside the roulade is not just for flavor — its acidity helps tenderize the beef during the long braise.