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Sybil’s Vindaloo Beef Roulade

By Sybil D’Silva

Preparation time: 20 min
Marination time: 1 hr – overnight
Cook time: 45 min – 1 hr
Serves: 4


  • 4 Approx 6″ x 6″ thinly sliced beef, eye of round (slightly pounded with a mallet)
  • 8 bacon slices cut in halves
  • 1 large onion finely diced
  • 1 medium tomato quartered
  • 1 cup beef stock
  • 2 – 3 Tbsp of “Sybil’s Vindaloo Curry Paste”
  • 4 Tbsp oil or butter
  • Sugar and salt to taste


  1. Apply 1 Tbsp “Sybil’s Vindaloo Curry Paste” to both the bacon and beef – keep aside for 2-3 hours preferably overnight.
  2. Put the bacon on the beef slices – roll up and tie with butchers twine.
  3. Sauté gently in 2 Tbsp butter or oil – set aside.
  4. In the same pot sauté onions till golden brown.
  5. Add tomatoes and sauté till pulpy. Add remaining ‘Sybil’s Vindaloo Curry Paste’. Sauté till aromatic for 2-3 min.
  6. Add the stock, sugar, beef rolls.
  7. Bring to a boil & then cook on simmer till meat is tender, approximately for min 45 min – 1 hr.
  8. Serve with rustic toasted bread to mop up the curry.


Can be served with rice. If so, put 1/4 cup beef stock at Step 5.

The curry should be the consistency of a medium soup (not too watery and not too thick).