High-protein beef roulades with gherkins, mustard and bresaola

Beef roulades filled with mustard, gherkin, onion and air-dried cured beef (bresaola), braised in a root veg sauce. A high-protein dinner with 44 g protein.

At a glance

• Serves 4
• Prep time: 30 min
• Cooking time: 100 min
• Total time: 130 min
• Calories: 332 kcal per serving
• Protein: 44 g
• Fat: 12 g
• Carbs: 11 g

Ingredients

• 4 beef roulade slices
• 8 slices of bresaola
• 2 onions
• 1 carrot
• 100g celeriac
• 2 tbsp olive oil
• 1 tbsp tomato purée
• 500ml beef stock
• 2 gherkins (without added sugar)
• 4 tsp mustard
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 bay leaf
• 2 tsp cornflour

Method

You’ll need: saucepan · stick blender · chopping board · knife · wooden spoon

1. Lay the beef slices out flat, season with pepper and a little salt and spread them with mustard.
2. Cut the gherkins lengthways into strips and one onion into rings. Top each slice with bresaola, the pickled cucumber strips and onion, roll it up from the narrow end and secure with roulade pins or cocktail sticks.
3. Brown the roulades all over in the olive oil in a casserole for 6 min, then take them out.
4. Dice the second onion, the carrot and the celeriac and fry everything in the pan for 4 min. Stir in the tomato purée and deglaze with the stock.
5. Put the roulades into the sauce with the bay leaf, cover and braise over a low heat for 90 min until tender. Turn them twice.
6. Take out the roulades, blend the sauce, thicken it with the cornflour mixed with a little water and serve the roulades in the sauce.

Good to know

Beef roulades are the classic German Sunday dinner, and even more so at Christmas. The filling is mustard, gherkin and air-dried cured beef. After 90 minutes of braising they're tender and the sauce is ready.

Swaps

Bresaola → other cured beef or cured turkey breast. Gherkins → salt-brined pickles. Cornflour → simply reduce the sauce. Beef stock → vegetable stock.

Cooking tips

Flatten thick slices between sheets of cling film. Use unsweetened gherkins or salt-brined pickles.

Storage

In the sauce, 3 days in the fridge or 3 months in the freezer.

Allergens

No gluten, milk, egg or nuts; contains mustard and celery. Bresaola is cured raw, so in pregnancy only eat it braised through, as it is here in the roulade.

Dairy-free recipes