The goal of this blog is to educate my dear readers of Goan Cuisine as it has a very strong Portuguese influence specially in the Christian households of Goa. Using the best ingredients and styles of both worlds Goan have created their own fine cuisine.
For this week I decided, I would make Beef Roulade / Beef Rolls, I usually do my research on Google to see what has been written out there and what I know and to compare notes. In the US I haven’t been exposed to Rouladen and through my research I found out it is Polish and the only popular Polish food I have seen is the Famous Pierogies out here.
I think every European country has their own unique recipe for Beef Rouladen but the basic recipe compromises of thin slice meat stuffed with some sausages, slices of potato, carrots, onions rolled and cooked in a light gravy. The most popular Goan version is stuffed with the famous smoked Goan sausage that has tons of flavor.
Servings: Yield approx 12-14 rolls
2 lbs of thin sliced round steaks or skirt steaks about 4 ” long
1 medium onion diced
1 tomato diced
1 tbsp of recheado masala
2-3 tbsp of ginger-garlic paste
1 tbsp of vinegar
3/4 cup water
salt to taste
approx 24 toothpicks or cooking twine for tying
Filling:
1 russet potato julienne 1/4 ” thick
2 carrots julienne about 1/4″ thick
1 bell pepper julienne 1/4″ each
Directions:
Wash the sliced meat, apply ginger-garlic paste, vinegar and salt and keep aside for 10-15 minutes.
Take each sliced meat and layer it with potato, carrots and bell pepper strips. Roll the meet and tie it together or use toothpick.
Once’s done, in a larger skillet heat oil and add the onions, saute till translucent. Next add the tomatoes, saute till soften. Then add the recheado curry paste and fry for about 2 minutes. Add the water, salt to taste and a pinch of sugar cover and let the gravy simmer (Simmering the gravy first enhances the flavor. A tip I learnt from my mom).

Next add the rolled beef and add weight to the meat by using a heavy plate on top, so that the rolls don’t loosen out for about 10 minutes and then cook for 25-30 minutes on medium heat covered till the meat is soft and the gravy thicken.
Cut out the cooking twine or take the toothpicks off the rolls carefully and serve with rice or mashed potatoes.
Using Goan smoked Sausages:
Follow the same steps as above, just eliminate recheado masala and stuff the meat with sausage, potatoes, carrots and bell pepper as the Goan sausages gives it a lot of flavor.

I think it is a very simple recipe and has a very impressive finish. This recipe of the Goan Beef Roulade / Rolls / Rouladen will surely impress your guest for Thanksgiving.
Hi,
I know lbeth1950. I came back to thank you so much for following my blog! Sorry I couldn’t make it over yesterday.
Janice
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You are welcome Janice 🙂
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This food looks wonderful! I want to go eat something now.
Thanks for visiting my site this weekend. I’m glad you liked my post “How to Get Loyal Visitors to Repeatedly…”. Nice to meet you.
Janice
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Thank You Janice and you are so welcome :-). You article was detailed and very informative. Thank You for sharing.
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I have to try this. It looks unbelievable.
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Thank You Beth 🙂
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Another thank you – this one for the “chocolate covered raisins like. – Jackie
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You are so welcome Jackie 🙂
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Thanks for the “fresh New England Snowfall” like!
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You are so welcome 🙂
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Thank you for the “Lt. Vance” like and happy first day of spring! – Jackie
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Happy first day of spring to you too Jackie 🙂
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I suppose the Scottish equivalent is Beef Olives (beef wrapped in sausages with a gloopy gravy) but yours look so much better!
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Thank You Kaiti. That is so kind of you to say 🙂
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cant wait to try the beef roll’s,with some new hampshire family grown beef!!look’s good,remind’s me of my first rest. job rolling grape leave’s at a arabic rest!!mabey soon let ya know hope all is well
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Thank You Duane. Yes let me know how it goes for you.
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Thank you for the like of “Hartford St. Patrick’s Day Parade.”
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Thank you for the like of “Hartford St. Patrick’s Day Parade”.
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You always have such scrumptious looking meals & I like how you show the progression from raw to cooked. Very nice. Only site that makes me hungry!
cheers
Wayne
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Thanks Much Wayne. Appreciate your kind words 🙂
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I should not have read this while I was hungry! This looks amazing and I can’t wait to discover more of your recipes and culture. 🙂
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Thank You so much Kim. I am happy you find my work interesting 🙂
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Wow, I love this! I’ve never been to Goa (only northern India) but there’s a Goan restaurant in London that I love. It never occurred to me to make my own Goan dishes at home, but this looks remarkably achievable 😉
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Thank You Robyn and yes you can make Goan food at home as a lot of the recipes are easy :-). UK does have a large Goan community compared to the US and have a lot of Goan restaurants I have heard of. I do have my mum’s family in Croydon and Kent.
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Loved the detailed photos, can I substitute the Beef for Lamb, have you made them with Lamb just wondering
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Thank You :-). Though I have’nt tried it with lamb I am sure it should work as well.
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Just wanted to thank you for the like of “Connecticut Trees of Honor Memorial”. – Jackie
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You are so welcome Jackie 🙂
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Looks yummy and your photography is really awesome…
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Thank You Santosh.
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Must try this! They look absolutely delicious!!! I can already imagine the flavouring 😃
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Thank You and I hope you do give it a try 🙂
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Oh, my gosh, that looks so good! I’ve got to try that recipe!
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Thank you so much Renate. I hope you do give it a try.
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Just got your ingredients in a combo pack. Trying these soon and will blog back to your site if OK? Looks fantastic!
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Thank you so much Sara. Will look forward to your recipes and how you use the spices :-). Let me know when you are ready to post you can email me at goanimports@gmail.com.
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Thanks for popping into my blog and thanks for the recipe which I will use for my lunch today.
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You are welcome. Enjoy your lunch 🙂
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Yum yum! This looks and sounds so delicious! Just have to try and find that Recheado Masala in Australia!
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Thanks!
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Looks yummy Nandini. Feeling hungry now. I made it recently – added some bacon strips too in the filling. Turned out real good.
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Thank You so much Sunita. I am sure it must have tasted awesome 🙂
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Woooow I m Hungry now dear soo tempting
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Thanks Linda! That’s awesome, as that is the whole idea to make you hungry 🙂
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Haha ha tht too kind babs Nandu 🙂
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Mamma mia that looks good!!
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Aww…..Thank you Marta so much 🙂
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yummy – delicious – wow – you have a excellent page!
http://kmihran.wordpress.com/2014/11/13/mihran-kalaydjian-mino-performing-to-you-alone-piano/
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Love your Goan recipes – now I can see why you liked my tomato kasundi recipe….
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Thanks a lot! Now you know 😉
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The South African version of rouladen is called “blindevinke”. I should make them more! Thanks for the reminder. 💁
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You are so welcome and thanks for sharing 🙂
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Hi Nandini, it’s been a while that we’ve come across one another in the blog world, I’ve been traveling a bit. I came across your beef rolls and just reminded myself that I had to make them pronto :). I didn’t realize you could use recheado masala, love it!! I’ll have to try your version the next time. 🙂
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Hi Loretta, so good to hear from you. I have been looking out for you but I guess I keep missing you based on my timings. I hope you will enjoy the beef rolls 🙂 and yes recheado masala goes a long way.
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Looks amazing and straight forward to make! And thanks for visiting College Recipe Cafe. Much appreciated!
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You are welcome Brent.
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This sounds wonderful. And many thanks for stopping by Chicklets in the Kitchen.
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You are so welcome Connie 🙂
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Looks delicious! You have an awesome blog!
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Appreciate your kind words. Thank You!
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Awesome blog!
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Thank you so much 🙂
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Love this page! Going to try your recipes tout suite!
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Madeleine, Thank you so much 🙂
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These look wonderful! I think I wouldn’t even miss bread eating something as delicious as these and I always love that thin steak it’s so versatile.
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Thank you so much Jessie :-). That is so true… these steaks are really versatile.
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Wonderful and aromatic recipe! Beef rolls look very tasty! 🙂 Is there any difference between masala and recheado masala?
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Thank Mila! Sorry for the confusion.. Masala is a word used to describe any spice mix/blend/paste and Recheado is a name given to a specific type of spice mix. I hope I am making sense 🙂
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Thanks! 🙂
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I love your blog. Very nice. Hugs, Barbara
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Thank You so much Barbara for your kind words. Hugs Back 🙂 Nandini
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They look amazingly delicious! Where can you buy Groan sausage?
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Thank you so much Gen…Unfortunately Goan sausages are not sold in US Stores, I got my spices imported to make them at home. I am working on the recipe and hopefully will publish it soon.
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Will look forward to having the recipe for the sausages!
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That looks delicious!
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Thank you so much 🙂
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The cut away view of that beef roll looks scrumptious!
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Thank You… 🙂
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That looks gooood!
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Thanks Dana 🙂
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I want to try this! Looks delicious. I have a Polish inspired recipe on my blog for beef roulades 🙂
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That is so good to know will check it out 🙂
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Looks tasty!
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Thank You 🙂
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I must try these 🙂
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That will be awesome… let me know how it goes 🙂
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I certainly will! Keep up the great posts 🙂
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Looks yum!
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Thank you Radhika 🙂
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This looks amazingly innovative. Thank you for sharing this with us.
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Thank you very much.
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Reblogged this on Kouzounas Kitchen and commented:
Happy Friday!! Check out this super good recipe by Goan Imports. Beef Rolls For Friday’s Dinner!!
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Thank You so much for the re-blog. Do apologize for the delay in acknowledgment.
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You’re very welcome friend. No worries on the delay at all. 🙂
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Looks very good. 🙂 I am going to share this now on my Friday Menu.
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Thank You so much. That is very kind of you 🙂
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You’re very welcome. Thank you for sharing this wonderful recipe. 🙂
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That looks too good Nandini!…makes my mouth water…yum!
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Thank you so much 🙂
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Reminded me of Sunday lunches of my childhood days. Mom made these beef roulades and served them with pullao.
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I am happy it brought back great memories…and yes the Goan Pulao is something else 🙂
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Greetings Nandini, wonderful recipe and also I appreciate your sharing so much of yourself with us. In your recipes and explanations. I enjoy your blog so much. Cheryl
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Awww… Thanks you so much Cheryl, that is very sweet of you to say 🙂
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