Beef roll with mushroom sauce

Recipe steps

From beef of your choice, we prepare a slice, which we can purchase if it is not ready. We carefully pound the thicker part of the slice through plastic wrap. We season the slice with salt and pepper and lay strips of bacon on it. We evenly spread the filling over the bacon and then tightly roll the slice into a roulade. After rolling, we reinforce the roulade with kitchen twine.

For the filling, we take stale rolls, cut them into small cubes, and soak them in milk or water from soaked mushrooms, so they absorb well. We then season with nutmeg, salt, pepper, garlic, and fresh thyme or rosemary leaves to taste. Finally, we add chopped and previously soaked mushrooms and eggs.

In finely chopped lard, we sauté diced onions until translucent and then brown the prepared stuffed roulade on all sides. Those who wish can coat the roulade in plain flour before frying. After browning the roulade, we add briefly sautéed dried mushrooms, chopped garlic, and herbs to taste, stir, and pour in approximately half a liter of broth.

We cook the roulade in a covered pot on the stovetop or in a covered roaster in the oven until the meat is tender, which takes about 1.5 to 2 hours. We baste and turn it as needed. If desired, you can speed up the simmering in a pressure cooker.

When the meat is tender, we remove the roulade and let it rest for a while. Then we remove the twine. We add broth to the sauce to achieve the desired volume, thicken it with a thickening agent or roux, and briefly boil it. We can still season it with salt and pepper.

We slice the roulade with a sharp knife and serve it with rice, dumplings, potatoes, gnocchi, or mushroom sauce.