Stuffed Beef Roulades


1-1/2 oz ham
1-1/2 oz cucumber
1/2 oz carrots
1 oz onions
4 beef cutlets
3 tbsp oil
1 tbsp tomato paste
3/4 cup beef stock
1/4 cup sour cream
1 tbsp plain flour


  1. Chop the cucumber and carrot in sticks, dice the onions and cut the ham in cubes.
  2. Pound the beef into escalopes flat and evenly in thickness, and season with salt, pepper and mustard.
  3. Spread the vegetables and the ham on the beef. Roll up beef tightly into roulades and tie with string or fix with toothpicks.
  4. Place the roulade in a frying pan and cook quickly over medium heat, turning until well couloured.
  5. Add tomato paste and the stock. Simmer for 1 hour until the beef is tender.
  6. Remove the roulades from the pan to the serving platter. Keep warm.
  7. Add cream and flour to the sauce in the pan, bring to a boil on medium heat. Reduce heat and cook, until the sauce has reduced and thickened.
  8. When serving, remove the string or toothpicks, pour the sauce over the roulades. Serve with buttered dumplings, mashed potatoes and vegetables.

Makes 4 servings.

Source: Culinary Austria

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