Winter night delight
The term “roulade” originates from the French word “rouler,” meaning “to roll.” Roulades have been a culinary technique used in various cuisines for centuries, with their precise historical origins difficult to pinpoint due to widespread adoption and adaptation across cultures. France has played a significant role in popularizing roulades, with French chefs refining the method of rolling meats with various fillings like herbs, cheeses, and vegetables. Classic dishes such as “Roulade de Boeuf“ (beef roulade) and “Roulade de Poulet” (chicken roulade) became
staples of French cuisine, enjoyed in both home kitchens and upscale restaurants.
As European culinary techniques spread globally through exploration, colonization, and trade, roulades were adopted and adapted by different cultures. In Germany, “Rouladen” emerged as a popular dish featuring thinly sliced beef rolled with bacon, onions, and pickles, often served with gravy and potatoes. Eastern European cuisines also embraced variations of stuffed and rolled meats, such as Polish “Gołąbki” (cabbage rolls) and Russian “Golubtsy” (stuffed cabbage rolls).
Chillies are commonly added to roulades in countries with a preference for spicy flavours in their cuisine. One notable example is Mexico, where chillies are frequently incorporated into dishes such as beef roulades. In Mexican cuisine, chillies are used to add heat and depth of flavour to various recipes, including savoury dishes like “Rouladas de Res” (beef roulades), which may feature a filling of seasoned meat, vegetables, and spices rolled up in thinly sliced beef and cooked until tender. The addition of chillies in Mexican roulades contributes to the dish’s bold and vibrant flavour profile, characteristic of the country’s culinary heritage
- Serving size: 300 g
- Calories: 699
- Fat: 12 g
- Unsaturated fat: 5 g
- Carbohydrates: 27 g
- Sugar: 7 g
- Sodium: 1071 mg
- Fiber: 4 g
- Protein: 73 g
- 4 thin slices of beef (such as flank steak or skirt steak), about ¼ inch thick
- Salt and pepper, to taste
- 4 slices of bacon
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 jalapeño pepper, finely chopped (seeds removed for less heat, if desired)
- 1 bell pepper (any colour), finely chopped
- 1 tomato, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ cup chopped fresh cilantro
- Juice of 1 lime
- ¼ cup shredded cheese (such as Monterey Jack or Cheddar)
- Toothpicks or kitchen twine
- Lay out the beef slices on a clean work surface. Season both sides with salt and pepper.
- In a skillet, cook the bacon until crispy. Remove from the skillet and set aside. In the same skillet with the bacon drippings, add the chopped onion, minced garlic, jalapeño pepper, and bell pepper. Sauté until softened and fragrant. Add the diced tomato, ground cumin, and smoked paprika to the skillet. Cook for an additional 2-3 minutes. Remove the skillet from the heat and stir in the chopped cilantro and lime juice. Let the mixture cool slightly.
- Spread a thin layer of the vegetable mixture onto each beef slice. Place a slice of cooked bacon on top of the vegetable mixture on each beef slice. Sprinkle a bit of shredded cheese over the bacon on each beef slice.
- Starting from one end, tightly roll up each beef slice, ensuring that the filling is enclosed inside. Secure the roulades with toothpicks or tie them with kitchen twine to hold their shape during cooking.
- Preheat the oven to 350°F (175°C). Heat a bit of oil in an oven-safe skillet over medium-high heat. Once hot, add the beef roulades and sear on all sides until browned, about 2-3 minutes per side. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the beef is cooked to your desired level of doneness.
- Remove the toothpicks or kitchen twine from the roulades. Slice the beef roulades crosswise into thick slices. Serve the roulades hot, garnished with additional chopped cilantro and lime wedges, if desired.