Succulent beef roulades with mushroom filling - tender and full of flavor

Ingredients for 6 beef roulades

Meat & stuffing:

- 6 beef roulades (topside, thinly pounded)

- 6 tablespoons Dijon mustard

- 100 g bacon (in strips)

- 100 g ham

- 1 carrot (cut into thin sticks)

- 4-5 gherkins

Mushroom filling (Duxelles):

- 800 g mushrooms

- 2 tablespoons butter

- 150 ml Madeira

- 2 shallots

For the sauce:

- 1 large onion

- 4 shallots

- 1 bulb of garlic

- ½ Celery root

- 1 liter beef stock

- 500 ml red wine (dry)

- 150 ml Madeira or port wine

- 1 tbsp thyme

- 4-5 bay leaves

- 1 tbsp mustard seeds

- 1 tbsp black pepper

- Salt & pepper

Topping & Finish:

- 150 g chanterelles (fried in butter)

Enclosure:

- 1 kg Brussels sprouts

- 150 g diced bacon

- 40 g freshly grated Parmesan cheese

- 2 tablespoons sugar

- Salt, pepper, oil

Preparation - step by step

1. prepare the mushroom filling (Duxelles)

Finely chop the mushrooms & shallots, sauté in butter. Deglaze with Madeira & reduce until there is no more liquid.

2. fill & roll the roulades

Season the roulades with salt, pepper and mustard. Fill with duxelles, bacon, ham, carrot & cornichons. Roll up tightly & tie with kitchen string.

3. sauté & prepare vegetables

Fry the roulades all over & set aside. Fry the celery, onions & garlic well in the roasting juices - for plenty of flavor in the sauce!

4. prepare & braise the sauce

Deglaze with wine & stock. Add the spices, add the roulades and leave to simmer:

- In the pot: 2.5-3 hours

- In the oven: 160 °C, 2.5 hours.

- In the pressure cooker: 45 min.

5. finish the sauce

Remove the roulades, puree the sauce & refine with fried chanterelles. Optionally, thicken lightly with flour butter.

6. prepare the Brussels sprouts side dish

Blanch the Brussels sprouts, sauté with bacon, caramelize with sugar & gratinate with Parmesan.

7. serve & enjoy

Slice the roulades, pour the mushroom sauce over them and serve with the Brussels sprouts - and you've got a classic pub dish!

Tip from the househusband:

A splash of Madeira at the very end makes the sauce even more elegant. And if there's anything left over - it tastes even better the next day!

 

Why you'll love this recipe

• ✅ Butter-tender beef roulades with a juicy mushroom filling

• Umami-rich sauce - without flour binding

• ✅ Three cooking options: classic, in the oven or pressure cooker

• ✅ Home cooking deluxe - ideal for Sundays or special guests

• ✅ With Brussels sprouts, bacon & Parmesan as the perfect side dish