Beef roulade: a juicy, easy recipe for a delicious lunch

Ingredients

• 4 (400 g)sirloin steaks
• 1carrot, cut into strips
• 4 slicesbacon
• 1 tbspchopped parsley
• 1 tbspchopped spring onion
• 3 tbspoil
• 1 cubeMAGGI beef stock
• 720 ml (3 cups)boiling water

Instructions

1. 1

   Fill the steaks

   Put a few carrot strips, one slice of bacon and half a tablespoon of the parsley and spring onion mixture on each steak. Roll up the steaks and secure them with cocktail sticks.

2. 2

   Brown the rolls

   Heat the oil in a pan and fry the roulades until they are coloured on the outside.

3. 3

   Add the stock

   Dissolve the beef stock cube in the boiling water, then pour it into the pan.

4. 4

   Cook until tender

   Cook until the beef and carrot are cooked through and tender, about 1 hour. Serve straight away.

What is beef roulade?

A roulade is a filled piece of meat rolled up and secured before cooking. This home-style version pairs beef with carrot, bacon and herbs, then cooks the rolls in stock.

The recipe is described as local cuisine, rather than tied to a specific region. Browning the rolls before simmering gives the meat a deeper savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 25g protein, 4g carbs, 18g fat.

The beef is the main source of protein, while the bacon and oil contribute much of the fat. Carrot provides a small amount of carbohydrate; serve the roulade with vegetables and choose a modest portion of potatoes, rice or bread to balance the plate.

The filling

Carrot strips: cut them thinly enough to fit inside the steaks and soften during cooking.

Bacon and herbs: the bacon adds savouriness, while parsley and spring onion bring a fresh note. Mix the herbs together so each roll gets an even share.

Rolling and securing

Keep the filling towards the centre of each steak and roll it up snugly without forcing it. Secure each roll with a cocktail stick so the filling stays inside as the meat browns and simmers.

Browning before simmering

Brown the roulades in hot oil until coloured on the outside, turning them as needed. Work in batches if the pan is crowded; the rolls need contact with the pan to brown rather than steam.

Cooking time and texture

Once the stock is added, cook the rolls until both the beef and carrot are tender. The method gives an approximate simmering time of 1 hour, even though the recipe listing gives a total time of 20 minutes; allow for the longer cooking time when planning.

Serving the roulades

Serve the rolls hot with some of the cooking broth spooned over them. Potatoes, rice or bread can make the meal more substantial, while green vegetables or a crisp salad add freshness.

Recipe notes & tips

• Cut the carrot into narrow, even strips so it fits inside the steaks.
• Mix the parsley and spring onion before filling the roulades.
• Use cocktail sticks to secure each roll firmly, but remove them before eating.
• Brown the rolls in batches if they do not fit comfortably in one layer.
• Check that the carrot is tender as well as the beef before serving.
• Take care when handling the boiling water and hot stock.

Variations

• Add garlic: mix a little chopped garlic into the parsley and spring onion.
• Use another herb: swap the parsley for chopped thyme for a different savoury note.
• Add pepper: season the filling with freshly ground black pepper before rolling.
• Serve with greens: add steamed green beans or broccoli alongside the roulades.
• Thicken the broth: simmer it briefly after removing the cooked rolls for a more concentrated sauce.

Common mistakes to avoid

• Filling too generously: the rolls can open during cooking; use only a few carrot strips per steak.
• Loose rolling: the filling may escape; roll each steak snugly and secure it with a cocktail stick.
• Crowding the pan: the beef will steam rather than brown; cook the roulades in batches.
• Adding stock before browning: the rolls will not develop colour; brown them first as directed.
• Cooking by the clock alone: carrot and beef may need longer; check that both are tender before serving.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 3 days. Reheat gently in a pan with some broth until piping hot throughout.

Frequently asked questions