Fleischvögel Schweizer Fleischrollen

Fleischvögel Swiss Beef Roulade

Pane-Bistecca

What I’ve wanted to make for a long time are Fleischvögel – Swiss meat rolls! But as I live in Asia, it’s not always easy to cook traditional Swiss food. Often the ingredients aren’t quite right, as is the case here, so you just use what’s available. I also didn’t use gherkins (pickled gherkins) because I don’t like them in meat.

Why are Fleischvögel (meat birds) called that? I don’t see anything there that I could associate with a bird! The meat is beef, the filling is vegetable, and the shape is definitely not a bird! But I’m wrong! Apparently, the shape resembles a stuffed, tied pigeon, or so they used to say. This is certainly how it is described in very old recipes.

But this dish is not only found in Switzerland, there are similar recipes all over Europe. In Italy they are called involtini, in Germany Fleischroulade, in France paupiette. They can be made from different types of meat and many different fillings are known.

Prep time

20 min

Rest time

2 h

Cooking time

55 min

Portions

Total time

3 std 15 min

Ingredients

12 very thin slices of Beef (please check step 1! 1!)
2 Carrots cut into thin sticks
1 red Capsicum cut into thin strips
1 handful of chopped Spring onions
Pancetta Slices
Salt and Pepper
Paprika
4-5 tbsp Flour
some Oil
100 ml Beef stock
2 twigs Rosemary
some fresh Thyme
100 ml Red Wine
1 tbsp Flour

Instructions

Step 1

already starting to deviate here, I got very thin sirloin steaks suitable for the hot pot. However, as they are very thin, I doubled some of them

Step 2

Lay out the slices of beef and sprinkle with the spices. Place the pancetta on top, then 2-3 strips of carrot and capsicum, sprinkle with a little spring onion.

Step 3

Fold over the sides of the meat, then roll up the meat tightly. I rolled each one in plastic wrap and then left them to cool in the fridge for 2 hours. That way you don’t have to tie them. (see video)

Step 4

Put the 4-5 tablespoons of flour in a plate and season with salt, pepper and paprika. Coat the meat rolls in it and then fry in hot oil all over. Remove from the pan.

Step 5

If necessary, add a little oil to the pan and fry the 1 tbsp flour, mix well and deglaze with the red wine. Add the stock and herbs, bring to the boil and add the meat to the sauce.