Braised beef roulades with red wine sauce – tender & hearty! The perfect Sunday dinner

These beef roulades are the perfect Sunday lunch: wonderfully aromatic, buttery soft, and with a fruity note from dried apricots. The rich red wine sauce with root vegetables and herbs goes wonderfully with it – and we love to serve it with homemade mashed potatoes.

I'll show you step by step how I fill the roulades, fry them, and braise them in the oven. The combination of bacon, apricots, onions, and rosemary is simply divine.

Are you looking for a classic roulade recipe with a special twist? Then this dish is perfect. Whether for family, guests, or simply because you're craving something special – this recipe will delight you!
📋 INGREDIENTS:
For the roulades:
• 3 beef roulades
• Salt, pepper
• Medium-hot mustard
• 20 dried apricots
• 6 slices of breakfast bacon
• 1 small onion, cut into strips
• 1 sprig of rosemary
• Kitchen twine or roulade needles
• Some butter and oil for frying

For the sauce:
• 1 large onion, roughly diced
• 1 carrot, roughly diced
• 1 small piece of celery (approx. 80 g / approx. 3 ounces)
• 1 tablespoon tomato paste
• Strong red wine (approx. 200 ml / approx. 7 fluid ounces)
• Beef broth (approx. 300 ml / approx. 10 fluid ounces)
• 1 bay leaf
• 1 sprig of thyme
• Salt, pepper

Bake at 200 °C (392 °F) for 60–80 minutes. Baste the roulades with their own cooking juices occasionally. Add a little water if necessary.

📌 Tip: If there is not enough liquid in the roasting pan while braising, simply add a little water and pour the gravy over the roulades from time to time.

❤️ My kids and I love this meal with mashed potatoes – it goes perfectly with it.

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With love,
Your Anna 🤗
#beefroulades #rouladerecipe