Beef Roulades with Crunchy  Honey Pumpkin
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Beef Roulades with Crunchy Honey Pumpkin

( rating - rate this recipe)
Although the beef roulades are the star of this dish; the crunchy, honey pumpkin is a stand-out side dish on its own that we know the family will request as much as possible.
<b>Prep:</b> 45 mins Prep: 45 mins
<b>Cook:</b> 1 hour 30 mins Cook: 1 hour 30 mins
Serves 4 Serves 4
Low Fat Low Fat
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 4 x 125g Quality Mark beef schnitzel
  • 12 spinach leaves, any tough stalks removed
  • 8 thin slices peeled raw crown pumpkin 
  • 1 medium sized beetroot, peeled and thinly sliced
  • 1/4  cup seasoned flour
  • 1 onion, diced
  • 1 carrot, diced
  • 1 cup red or white wine, or extra stock
  • 1 cup vegetable stock
  • 1 bay leaf
  • 1 strip of pared orange rind

Crunchy honey pumpkin

  • 1kg peeled and cubed pumpkin (we used crown pumpkin)
  • 1 tablespoon liquid honey
  • 1/2 cup cream
  • 1/2 cup fresh breadcrumbs

To serve

  • 2 tablespoons chopped flat-leaf parsley leaves
  • steamed green vegetables


Preheat the oven to 160°C. 


Lay beef on your bench top. Season the beef, then place on the spinach leaves, followed by the pumpkin and beetroot slices. Roll up each beef slice and tie with kitchen string to secure.

Heat a large frying pan over medium heat and add a little oil. Roll the beef in seasoned flour, then place in the pan and brown on each side. Transfer to an ovenproof casserole dish, one that fits the beef snugly. 

Add a little more oil to the frying pan, add the onion and carrot and cook for about 5 minutes. Stir in any remaining seasoned flour. Pour in the wine, if using, and allow to boil. Add the stock, bay leaf and orange rind and bring to the boil. Pour over the beef (the liquid should just cover the meat). Cut a piece of baking paper to fit and place over the beef, then place on the lid. Place in the oven and cook for 1-11/2  hours until the meat is tender.

Crunchy honey pumpkin

Place the pumpkin in a roasting dish, toss in a little olive oil and season. Place beside the beef and cook for 50-60 minutes or until the pumpkin is completely tender. Once cooked remove from the oven and mash the pumpkin. Stir through the honey. Grease a small, deep ovenproof dish and place in the pumpkin mixture. Pour the cream on top and sprinkle with the breadcrumbs.

Remove the beef from the oven.

Increase the oven temperature to 190°C. Place in the pumpkin gratin and cook for a further 15 minutes or until the breadcrumbs are golden.

To serve

Transfer the beef to a warmed plate and cover. Pour the sauce and vegetables into a wide saucepan and thicken with a butter and flour paste (see tips). Bring to the boil and reduce to a syrupy consistency. Remove string from the beef, place on warmed serving plates and spoon over the sauce. Top with the parsley and a bay leaf and serve with the pumpkin gratin and steamed green vegetables.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 762g
Energy kJ (kcal) 2435 (581)
Protein (g) 36.6
Fat (g) 19.8
Saturated (g) 10.4
Carbohydrate (g) 46.7
Sugars (g) 25.8
Sodium (mg) 446
Iron (mg) 7.0
Zinc (mg) 5.0
Vitamin B12 (ug) 2.1
Vitamin D (ug) Trace
Selenium (ug) 4.1

To reduce the saturated fat content of this dish, use light cream instead of standard.  
  • If the lid of your casserole dish is not tight fitting; place baking paper, cut to fit, on top of the liquid to protect the meat and reduce evaporation.
  • Butter and flour paste; mix 25g softened butter with 2 tablespoons flour to make a paste and either whisk or stir into your sauce.
  • Red meat is an excellent source of iron which is important for maintaining energy levels. 
  • If using beef topside slices, freeze any remaining meat which could then be used for a roast.

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