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Geschmorte Rinderrouladen mit Wildpilz-Speck-Füllung in Rotweinjus, daneben ein Rotweinglas mit Cabernet Franc

Beef roulades stuffed with wild mushrooms and bacon

Classic beef roulades, stuffed with crispy bacon, wild mushrooms and parsley, slowly braised in a rich red wine sauce – a hearty autumn dish, ready in just over two hours. Pair with the Lakeview Cabernet Franc 2020 from the Niagara Peninsula, Ontario: raspberry, black cherry, thyme and cedar.
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Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 5 minutes
Course Beef, Fall Dish
Cuisine Classic, German, Seasonal
Servings 2 people
Calories 640 kcal

Equipment

  • 1 Schmortopf mit Deckel
  • Küchengarn oder Rouladennadeln
  • 1 Feinmaschiges Sieb
  • 1 Bratenwender

Ingredients
  

FOR THE ROLLS:

  • 2 thin beef roulades from the top shell, approx. 180 g each
  • 2 TL medium-hot mustard
  • 80 g Bacon finely diced
  • 1 Onion finely diced
  • 150 g assorted wild mushrooms e.g. porcini mushrooms, king oyster mushrooms, button mushrooms, roughly chopped
  • 2 EL flat-leaf parsley chopped
  • sea salt freshly ground black pepper
  • 2 1 tablespoon of clarified butter

FOR THE RED WINE SAUCE:

  • 1 carrot chopped
  • 1/2 A stick of celery chopped
  • 1 Onion chopped
  • 1 1 tablespoon of tomato paste
  • 150 ml dry red wine
  • 400 ml Beef stock
  • 1 Bay leaf
  • 3 Juniper berries pressed
  • 20 g cold butter

FOR SERVING:

  • Fresh parsley
  • Coarse black pepper

Instructions
 

PREPARATION:

  • Pat the beef roulades dry and lay them out flat.
  • Spread with mustard, then season with salt and pepper.
  • Finely dice the bacon and onion.
  • Clean the wild mushrooms and chop them roughly.
  • Dice the roasted vegetables (carrot, celery, onion) for the sauce.

COOKING STEPS:

  • Fry the diced bacon in a frying pan until crispy.
  • Add the diced onion and fry until translucent.
  • Add the chopped wild mushrooms and fry over a high heat until the liquid has evaporated.
  • Stir in the chopped parsley, season to taste with salt and pepper, then leave to cool.
  • Spread the mushroom and bacon filling over the roulades.
  • Roll the roulades up tightly and secure them with kitchen twine or roulade skewers.
  • Heat the clarified butter in a casserole dish.
  • Sear the roulades on all sides until browned, then remove them from the pan.
  • Roast the vegetables in the same pan until they are golden brown.
  • Stir in the tomato purée and fry briefly.
  • Deglaze with a splash of red wine and let it reduce.
  • Pour in the beef stock, then add the bay leaf and juniper berries.
  • Return the roulades to the pan, cover, and leave to simmer for 90 minutes over a low heat.
  • Remove the roulades and keep them warm.
  • Pass the braising sauce through a sieve and reduce if necessary.
  • Thicken with cold butter, then season to taste with salt and pepper.

SERVE:

  • Serve the roulades whole or sliced.
  • Spoon a generous amount of red wine sauce over the top.
  • Garnish with fresh parsley and coarsely ground pepper.
  • Serve the Lakeview Cabernet Franc at 16–18 °C with this dish.

SIDE DISHES:

  • Mashed potatoes with nutmeg
  • Red cabbage with apple
  • Toasted country bread

Nutrition

Calories: 640kcalCarbohydrates: 12gProtein: 48gFat: 42g
Keyword Bacon, Beef roulades, Cabernet Franc, Canada, Lakeview Cellars, Niagara, Red wine jus, Wild mushrooms
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