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Roulades have been the main course at family feasts for many years. They can be prepared well in advance and are reheated and served with gravy.
You can expect to make 6 roulades per lb of beef round.
"The cut is usually topside beef or silverside since this is the cheaper cut. The more expensive version would be the round steak, also known as rump steak. The meat is cut into large, thin slices."
Traditional rouladen included dill pickle spears; some use pickle relish or none at all.
Beef Roulades Stuffed with Bacon and Onions
- Have the butcher slice bottom or top round as thin as possible.
- Purchase one lb of bacon and one large onion for every two pounds of beef.
- Cut the beef slices into 3" x 4" pieces.
- Slice the onions into rings; cut the rings into crescents.
- On each piece of beef, place a bacon strip, folded to fit, and several cresents of onion.
- Season with salt and/or pepper, if desired.
- Roll the beef up and secure the roll with toothpicks or string.
- Brown each roulade, preferably in bacon drippings or salt pork.
- Place the roulades in a large pot or casserole.
- Add 1.5 cups liquid (water, beer, stock or dry wine) per 6 roulades.
- Cover and simmer slowly in a preheated 300 degree oven or over direct heat for one hour and fifteen minutes.
- The roulades are cooked when the beef has a tender, melt-in-your-mouth texture.
To make gravy ahead of time:
- Remove the cooked roulades from the cooking pot.
- Allow the remaining liquid to cool.
- Removed the congealed fat on top.
- Warm the skimmed broth.
- Put one-half cup of the broth in a cup.
- Add cornstarch to the cup and stir until smooth. How much cornstarch you add depends on your estimate of how much broth you are turning into gravy. Use about one T of cornstarch for every cup of broth in the pot.
- Add contents of cup to broth. Stir until smooth.
- Simmer while stirring until thickened.
- Ham with carrot and celery;
- Seasoned cooked rice with chopped stuffed olives;
- Sausage (see below).
This recipe was clipped out by Grandma G and, forty or fifty years later, ended up in my collection. I don't think anyone in the family made it until I did.
Have the butcher slice 2 lbs of beef round as thinly as possible.
- 2 lbs thinly sliced beef round
- Bacon, one slice per slice of beef
- 2 12-oz bottles beer
- 8 oz sausage meat
- 6 small white onions
- 1/4 c dry breadcrumbs
- 1/4 c flour
- 4 oz can muschroom stems and pieces (optional)
Cover and simmer over low heat for 1.5 - 2 hours or until beef is tender. When the meat is approaching done, prepare noodles.
- Chop the onions.
- Prepare the filling: sausage meat, 2T chopped onion, dry bread crumbs.
- Divide filling equally between beef slices.
- Shape sausage into a long thin roll at one end of the beef slice, then roll up to enclose filling.
- Wrap a bacon slice around each roll and tie with string.
- Brown rolls in butter in a Dutch oven.
- Add the remainder of the chopped onions to oven and brown.
- Mix 1/4 c flour and 1/2 c beer and pour over brisket. (This will create a self-gravy.)
- Pour remaining beer over brisket.
- If desired, add 4 oz can of mushroom stems and pieces (drained) and 2T chopped parsley to the pot and simmer another 15 minutes.
- Turn rouladen out onto platter lined with noodles.
- Remove any excess fat from gravy, and then spoon the gravy over the meat.
Maura Enright, Proprietor
Author: Maura Enright
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