Oven dishes
Beef roulades – light sauce without darkening agent (house recipe)
These beef roulades with light sauce show how festive home cooking can work great even without heavy dark sauce. The dish remains classic, but the lighter direction gives it an independent and very pleasant character.
Timing
- Preparation: approx. 25 minutes
- Fry and start: approx. 20 minutes
- Braising time in the oven: 1.5 to 2 hours at 160 °C top/bottom heat
- Rest time: 10 minutes
- Total: approx. 2.5 to 3 hours
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 555 kcal
- Protein
- ≈ 66.5 g
- Carbohydrates
- ≈ 7.2 g
- Fat
- ≈ 25.3 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 carrot · ≈ 80.0 g
- 1 piece of celery · ≈ 100.0 g
- 1 tbsp tomato paste · ≈ 15.0 g
- 1 tbsp butter · ≈ 13.65 g
- 6 beef roulades · ≈ 1080 g
- Mustard · ≈ 15 g · Assumed quantity / reference product
- Bacon strips or bacon cubes · ≈ 150 g · Assumed quantity / reference product
- Onions in strips · ≈ 100 g · Assumed quantity / reference product
- Flour or starch for binding · ≈ 15 g · Assumed quantity / reference product
The midpoint was used for quantity ranges.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 6 beef roulades
- Salt
- pepper
- Mustard
- Bacon strips or bacon cubes
- Pickled cucumbers in strips
- Onions in strips
- 1 carrot
- 1 piece of celery
- 1 tbsp tomato paste
- 500-700 ml beef stock
- 150 ml red wine
- 1 tbsp butter
- Flour or starch for binding
Instructions
- Lay the roulades flat, season with salt and pepper and spread each with mustard.
- Top with bacon, cucumber strips and onions, then roll up tightly and secure with pins or kitchen twine.
- Fry the roulades vigorously all over in a roasting pan and remove.
- Roast the carrot, celery and remaining onions in the roasting pan.
- Add tomato paste and roast briefly.
- Deglaze with red wine and let it boil down slightly.
- Pour in the beef stock and place the roulades back in the roasting pan.
- Place the roulades back in the roasting pan and braise, covered, in the preheated oven at 160 °C top/bottom heat for about 1.5 to 2 hours.
- Check once or twice in between and add a little more broth if necessary so that the light sauce does not reduce too much.
- Remove the roulades, strain the sauce as desired or leave it rustic.
- Bind with a little flour or starch, stir in butter and season to taste, then put the roulades back into the sauce.
