Stuffed Meat Roulade with Sauce and Rice

Stuffed Meat Roulade with Sauce and Rice is an elegant, hearty dish that features thin slices of meat rolled around a savory vegetable and herb filling, then seared and braised in a rich sauce. Served alongside fluffy rice and seasonal vegetables, this comforting, flavorful meal is perfect for special occasions or a refined family dinner.

Why You’ll Love This Recipe

This roulade recipe brings together the best elements of home-cooked comfort and elevated presentation. The rolled meat is tender and juicy, while the stuffing adds bursts of flavor and texture. A slow simmer in a savory sauce ensures every bite is packed with moisture and depth.

Despite its impressive appearance, this dish is straightforward to prepare and allows for plenty of customization. It’s ideal for a holiday spread, Sunday dinner, or whenever you want to serve something unique and satisfying.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Roulade:

• Beef flank steak or thin-cut beef slices
• Olive oil
• Salt and pepper
• Onion (finely chopped)
• Carrot (diced)
• Red bell pepper (diced)
• Garlic (minced)
• Mushrooms (optional, finely chopped)
• Fresh herbs (parsley, thyme, or rosemary)
• Dijon mustard (optional for extra flavor)
• Toothpicks or kitchen twine (for securing the rolls)

For the Sauce:

• Beef broth
• Tomato paste
• Red wine (optional) or balsamic vinegar
• Worcestershire sauce
• Cornstarch (for thickening, optional)

For Serving:

• Cooked white or brown rice
• Fresh chopped parsley (for garnish)

Directions

1. Prepare the Filling: Heat olive oil in a skillet and sauté onions, carrots, peppers, garlic, and mushrooms (if using) until tender. Stir in fresh herbs and season with salt and pepper. Let cool slightly.
2. Assemble the Roulades: Lay the beef slices flat, season with salt and pepper, and spread each with a small amount of mustard (optional). Place a spoonful of filling in the center and roll tightly. Secure each roll with toothpicks or kitchen twine.
3. Sear the Roulades: Heat oil in a pan over medium-high heat. Sear the meat rolls until browned on all sides. Remove and set aside.
4. Make the Sauce: In the same pan, add tomato paste and deglaze with red wine or vinegar. Add beef broth and Worcestershire sauce. Stir to combine.
5. Simmer: Return the roulades to the pan, cover, and simmer for 45–60 minutes, until the meat is tender and the flavors are well developed.
6. Thicken the Sauce (Optional): Remove the roulades and thicken the sauce with a cornstarch slurry, if desired.
7. Serve: Slice the roulades and plate with a serving of rice. Spoon sauce over the top and garnish with parsley.

Servings and Timing

• Servings: 4
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes

Variations

• Pork or Chicken Roulade: Substitute beef with pork loin or chicken breast cutlets.
• Cheese-Stuffed: Add shredded cheese or a slice of provolone to the filling for a melty center.
• Vegetarian Option: Use thin slices of eggplant or zucchini as the “meat” and stuff with grains and cheese.
• Spiced Sauce: Add smoked paprika or chili flakes for a deeper flavor profile.
• Gravy-Style Sauce: Add cream or butter for a richer, smoother finish.

Storage/Reheating

Storage: Store leftover roulade and rice in separate airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat roulade slices and sauce gently in a skillet over medium heat or in the microwave. Add a splash of broth to keep the meat moist. Reheat rice separately.

Freezing: Wrap cooked roulades tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What cut of beef is best for roulade?

Flank steak, top round, or thinly sliced sirloin are ideal for rolling and braising.

Can I prepare this dish in advance?

Yes, roulades can be assembled and seared ahead of time. Refrigerate and finish cooking when ready to serve.

What is the best way to secure the rolls?

Use kitchen twine or toothpicks. Just remember to remove them before serving.

Do I have to use wine in the sauce?

No, you can substitute with balsamic vinegar or just use beef broth for a non-alcoholic version.

Can I stuff the roulades with other vegetables?

Yes, use what you have—spinach, sun-dried tomatoes, or shredded zucchini are great options.

Is this dish gluten-free?

It can be. Ensure broth and Worcestershire sauce are gluten-free, and skip any flour-based thickeners.

How do I make the meat more tender?

Low and slow simmering is key. Braising for 45–60 minutes ensures tenderness.

Can I cook the roulade in the oven?

Yes. After searing, place in an oven-safe dish with sauce, cover with foil, and bake at 325°F (165°C) for 60 minutes.

What can I serve with this dish?

Steamed rice is traditional, but mashed potatoes, roasted vegetables, or buttered noodles work wonderfully.

Can I freeze this dish?

Yes. Cooked roulades freeze well when wrapped tightly. Reheat gently in sauce for best results.

Conclusion

Stuffed Meat Roulade with Sauce and Rice is a flavorful, satisfying dish that showcases tender meat, a savory filling, and a rich, comforting sauce. It’s an excellent centerpiece for any meal that demands both elegance and heartiness. With its flexible ingredients and delicious results, it’s a dish worth revisiting time and again.

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