Aichingerwirt’s Highland Cattle Beef Roulades
- 4 beef schnitzel (with little fat and without tendons)
- 1 carrot
- 1 yellow carrot
- 4 pickles
- ¼ celery
- 1 parsley root
- 150 grams of diced speck bacon
- 250 decagrams of diced onions
- beef broth to add
- 0.5 litres of red wine
Pound the beef schnitzel until tender, spread with mustard and spice with salt and pepper.
Slice carrot, yellow carrot, pickles, celery and parsley root and cover each schnitzel with the slices.
Roll up and secure with a roulade needle.
Heat oil and sear the roulades; take them out and road speck with onions.
Add red wine and broth!
Add roulades again to the pan and stew for about 60 minutes until tender. Take out the roulades afterwards and filter the sauce.
Put on a plate. Mashed potatoes or napkin dumplings go well with this dish!
Enjoy cooking! The Ellmauer family
Chef: Martina Ellmauer
Gasthof & Pension Aichingerwirt***
Tel.: +43 (0)6232 2130