Quick Beef Roulade with Mustard Sauce & Mash
Thin-pounded beef rolls stuffed with pickles and mustard, pan-seared until golden, then finished with a tangy mustard sauce. Served alongside creamy mashed potatoes for a weeknight Polish dinner.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 4 cutlets (about 1 lb total) beef cutlets (thin-pounded or pre-pounded)
- 4 spears dill pickle spears
- 3 tbsp dijon mustard
- ¾ cup beef broth
- 1 lb waxy potatoes (like Yukon Gold)
- 2 tbsp butter
- ¼ cup sour cream or Greek yogurt
Instructions
- 1
Peel and quarter potatoes. Boil in salted water until fork-tender, about 12 minutes.
- 2
Spread 1 tbsp mustard on each beef cutlet. Place a pickle spear at one end, roll tightly, and secure with a toothpick.
- 3
Heat oil in a skillet over medium-high until shimmering. Sear roulades 2 minutes per side until golden brown.
- 4
Pour broth into the skillet around the roulades. Cover and simmer 6 minutes until cooked through.
- 5
Drain potatoes. Mash with butter, sour cream, salt, and pepper until creamy and light.
- 6
Plate roulades with mashed potatoes. Stir remaining mustard into pan sauce, pour over roulades, and serve.
Tools you’ll need
- cutting board
- knife
- 12-inch skillet or sauté pan
- pot for boiling potatoes
- toothpicks
- wooden spoon
- potato masher
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