Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Beef roulades with gravy
Tender, hearty and full of flavor – these classic beef roulades with a spicy filling and aromatic juice are a real highlight of Austrian cuisine!
Cooking time: 2 hours
Ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | beef escalopes (1.5 lb/680g) | |
| 100 | g | chopped onions |
| 1 | tablespoon(s) | tomato paste |
| 250 | ml | red wine |
| 750 | ml | beef stock |
| Salt and pepper | ||
| Oil | ||
| Flour | ||
| Peppercorns and bay leaf | ||
Ingredients for the filling
| Ingredients (4 servings) | ||
|---|---|---|
| Mustard for coating | ||
| 12 | strips of thin, streaky bacon | |
| 200 | g | orange and yellow carrots, peeled |
| 40 | g | celeriac, peeled |
| 50 | g | pickles |
| Vegetable and pickles, cut into julienne sticks (max. ¼ inch across and 2 in. long/ 5 mm across, 6 cm long) | ||
Ingredients to thicken the sauce
| Ingredients (4 servings) | ||
|---|---|---|
| 200 | ml | sour cream |
| 1 | tablespoon(s) | mustard |
| All-purpose flour | ||
Preparation
- Season the flattened escalopes with salt and pepper, then coat on one side with mustard and place the bacon strips on top. Cover with the vegetables and pickles, then roll up and secure with kitchen twine or toothpicks.
- Heat the oil and fry the roulades on all sides, then remove from the pan and keep warm in the oven.
- Fry the onions in the residue, stir in the flour and fry until browned. Add the tomato paste, continue to fry, deglaze with the red wine and pour in the beef stock.
- Return the roulades to the pan and roast in the oven at 350 °F (180 °C) for approx. 90 minutes until tender. Add liquid if necessary (red wine, beef stock or water).
- When the roulades are tender, lift them out of the sauce again and leave to rest in the oven; remove the toothpicks or twine.
- Mix the sour cream, mustard and flour and thicken the boiling sauce with it to make a gravy; blend with a hand blender and strain through a sieve if necessary. Place the roulades back in the gravy and let them simmer for a bit before serving.
Wine tip
Dark ruby, purple reflections, delicate edge brightening. Multifaceted red berry fruit, currants, candied clementine, some hibiscus, multi-layered bouquet. Tightly woven, fruity...
Lake Neusiedl, Austria
Falstaff "Viennese cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
