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Beef Roulade – Recipe

Beef RouladeEveryone has their favorite foods which they crave from time to time, and especially around some special dates, like holidays or birthdays.

My husband just celebrated his Birthday, so I prepared his favorite food for his special day.  For the main course I prepared a beef dish, Beef Roulade (his second choice next to Fillet Mignon on the grill), and Ice Cream cake for dessert.

The recipe for the Beef Roulade was graciously passed on to me by his aunt, since he totally admired her cooking and absolutely loved this dish.  It is not a difficult dish to prepare, but a little time consuming.

I am sharing the original recipe with you, but check out my tip at the bottom of the post, for pressure cooker usage, to cut down on the final cooking time.

I also would like to share with you that several years ago I submitted this recipe for a beef contest organized by a local radio station in upstate New York, and I was selected as the winner of that contest.  As a prize, I won a  six months supply of Angus Beef, from a local grocery store.  I was very happy, to say the least!

Beef Round Steak with fillingFilling ingredients are in place, and the meat is ready to roll up.

Beef Round Steak rolled up

Filled and rolled up Roulade, fastened with a toothpick.

Beef Roulade – Recipe

Beef Roulade – Recipe


  • 12 thin slices of Eye of Round beef (thickness of a Minute Steak)
  • 6 slices of bacon (cut in ½)
  • 12 slices of onion (1/8 inch wedges)
  • 3 pickles, sliced lengthwise into 4th or 8th (I use Claussen’s Kosher Dills)
  • Mustard (I use the Grey Poupon, or Gould)
  • Salt & pepper
  • 2 Bay leaves
  • ½ cup flour
  • Oil for sautéing
  • ¼ cup Heavy Cream, also known as Whipping Cream (for the sauce)
  • 1 Tbs corn starch
  • 1Tbs  Sour Cream
  • 1 Tbs chopped fresh Dill leaves
  • 12 round, natural color toothpicks or kitchen string (for securing meat rolls in place)


  1. Pound each meat slice with a meat mallet, to tenderize.
  2. Spread meat slices over wax paper.
  3. Season with salt and pepper.
  4. Place ½ slice of bacon on top on each meat slice
  5. At one end of the bacon covered meat, place a piece of pickle and onion.
  6. Spread 1/8 of tsp. of mustard over the remaining section of the bacon.
  7. Roll up from the stuffed side up, to enclose the filling well.
  8. Fasten the roll with a toothpick or a string.
  9. Sprinkle the rolls with flour, on all sides.
  10. Heat 2 Tbs. of oil in a frying pan, place the rolls in the pan and brown on all sides.
  11. Lower heat to a simmer, add ¼ cup of water.
  12. Add bay leaves.
  13. Cover and simmer for about 45 – 60 min., or until the meat is nice and tender.
  14. Keep on adding a little more water if necessary.
  15. Discard the bay leaves.
  16. Remove meat from the pan and place it in a casserole dish in a single layer.
  17. Cover and set aside.
  18. Add 1 cup of water to the pan with the meat drippings.
  19. Bring to boil.
  20. Dissolve corn starch, flour, or gravy powder, mix in heavy cream, and add to the pan.
  21. Bring to boil, and simmer for about 3 min.
  22. Season with salt, pepper.
  23. Temper the sour cream with some of the hot sauce, mix well, and add to the sauce pan.
  24. Do not boil (it will make it curdle).
  25. Pour the sauce over the meat, and sprinkle chopped dill over the top to garnish.
  26. Serve with rice, mashed potatoes, or pasta.


Once you completed browning all the meal rolls, you may finish cooking them in a pressure cooker.

Place the grade, or steamer basket on the bottom of the pressure cooker. Add 1 1/2 cup of water. Arrange the meat rolls in the pressure cooker. Add two bay leaves. Follow your pressure cooker instructions for securing the lid. Once the steam begins to escape regularly, cook for 15-20 minutes. Follow manufacturers instructions for cooling off the pressure cooker. Remove the meat from the pressure cooker. Place in a casserole/serving dish. Prepare the sauce in a separate pan with the dripping from the pressure cooker and the remaining ingredients for the sauce and complete by following the above sauce directions.

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