25-Min Beef Roulade with Mashed Potatoes
Thin beef cutlets wrapped around mustard and pickles, seared until golden, then finished in the oven. Served with buttery mashed potatoes—a Polish weeknight classic that actually fits your schedule.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 4 oz beef cutlets (or thin-pounded sirloin)
- 2 tbsp yellow mustard
- 2 large dill pickle spears
- 1 lb russet potatoes
- 2 tbsp butter
- 1 tbsp whole-grain mustard (for serving)
- 1 small handful fresh dill or parsley (optional)
Instructions
- 1
Boil potatoes in salted water until fork-tender, about 12 minutes.
- 2
Pat beef dry. Lay each cutlet flat and spread 1 tbsp mustard across it.
- 3
Place one pickle spear at the narrow end of each cutlet, then roll tight and secure with a toothpick.
- 4
Season roulades with salt and pepper. Heat oil in a skillet over medium-high until shimmering.
- 5
Sear roulades 2 minutes per side without moving until golden brown.
- 6
Drain potatoes, mash with butter and a pinch of salt. Serve roulades hot alongside mashed potatoes and drizzle with whole-grain mustard.
Tools you’ll need
- 12-inch skillet
- large pot
- potato masher
- toothpicks
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