Cattle of Choice for Lifestyle and Performance

Rou Laden (Beef Rolls)

Rou Laden (Beef Rolls)

Rou Laden (Beef Rolls)


  • 1.25 kg (2 1/2 lb) topside steak
  • french mustard
  • 3 small carrots
  • 3 small dill cucumbers
  • 3 medium onions
  • 90g (3 oz) smoked speck
  • 2 tablespoons oil
  • 30 g (1 oz.) butter
  • 1 cup hot water
  • 1 1/2 tablespoons cornflour
  • 3 tablespoons water, extra
  • 1/2 cup cream
  • salt, pepper
  • 1 tablespoon chopped parsley


  1. Cut six thin slices steak, each weighing around 185 g (6 oz.). Pound them thinly. Spread 1 teaspoon french mustard over each slice, sprinkle with salt and pepper. Cut carrots, dill cucumbers and speck into thin strips, the width of the steak pieces. Chop onions finely. Divide these ingredients over the centre of each steak, roll up, secure with toothpicks or skewers. Heat butter and oil in pan, add steak rolls, brown well on all sides; remove from pan. Add hot water to pan, stir well so that all the brown pan drippings are incorporated into the gravy. Return rolls to pan, cover, cook gently, turning occasionally until tender, approximately 2 hours. Add more water to pan during cooking, as it evaporates. Remove steaks from pan when cooked. Add more water to pan to make 2 cups of liquid. Blend cornflour with extra water, add to pan; stir until gravy boils. Stir in cream, bring back to boil. Season with salt and pepper, add chopped parsley. Return rolls to pan, simmer 10 minutes.
  2. Serve rolls with sauce spooned over, or serve sauce separately.

Taken from an early 1980s Women’s Weekly collection.

Logo: Narramidgee Xhosa by Woodmagic Hedgehog 3rd from Colorado Sheila (imported American cow), bred by life-member John Thompson.
Header image depicts Dexter Cattle evolving out of the mists of time and includes an adaptation of Ballycarbery Castle, County Kerry, Ireland.