Beef Roulade – Recipe

Ingredients

• 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)

Instructions

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.

Notes