This traditional, Viennese-style rolled-up meat dish requires mustard, onions, bacon and gherkins. Well-filled and with a wonderfully strong taste, the “Fleischvogerl”, as it is still called today, is a typical recipe from Austrian cuisine. It might take some time to prepare but once the meat is rolled up, it can cook without you having to do anything else. Try this spicy Beef Rouladen!
- 4 Schnitzel (young calf)
- 50 g tarragon mustard
- 50 g carrots (chopped into strips)
- 80 g turnips (chopped into strips)
- 4 tbsp gherkins (chopped into strips)
- 50 g bacon
- 3 tbsp oil
- 2 onions (finely chopped)
- 20 g flour (fine, soft)
- 500 ml beef broth
- 125 ml sour cream
Directions for Beef Rouladen
- Pre-heat the oven to 180 °C/ 350 °F.
- Beat Schnitzel with a meat mallet until thin and season on both sides with salt and pepper. Brush mustard thinly on the inner side.
- Peel carrots and turnip and, together with the gherkins, chop into thick strips.
- Place bacon and vegetables on the Schnitzel, roll up and fasten with string or cocktail sticks.
- Heat the oil in a pan and briefly fry the Rouladen on all sides until they are nice and brown but still pink on the inside.
- Put the Rouladen to one side and use the juice residue left in the pan for the sauce. To make the sauce, finely chop the onion, fry in the pan and, as soon as it changes colour, sprinkle over the flour and fry again briefly. Pour over a little soup and stir well to ensure that no lumps are formed.
- Bring everything to the boil again, place the Rouladen in the pan and cover. Braise in the oven for 30 to 40 minutes on medium heat.
- In the meantime, stir the sour cream until smooth and add this to the Rouladen near the end of the cooking time. Season again with mustard, salt and pepper.
- Remove the string before serving.
GOES WELL WITH Mashed Potatoes or Noodles.
Soup greens (a little carrot, turnip, leek and parsley etc) chopped into small strips add to the flavour as well as the appearance of this dish – simply roll into the meat Viennese-style!
Beef Rouladen used to be popular amongst those who were not so well off and were made using the cheaper cuts of beef Schnitzel. Today, much better quality meat is used for this dish.