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Tastes great with all sorts of side starches, rice, potatoes, or pasta. The recipe can be stretched quite a bit, depending on thin you can get the meat sliced. I actually bought an electric slicing machine so I could slice my own, since the butcher would not cut the meat to my liking.
- 1 lb beef, bottom round sliced thin enough to make four slices
- 1 small onion, quartered
- 1⁄2 sour pickle, quartered
- 2 tablespoons hot mustard
- white pepper
- 3 tablespoons lard or 1⁄8 cup vegetable oil
- 3 cups beef stock or 3 cups water, heated
- 3 tablespoons cornstarch
- 1 cup beef stock or 1 cup water
- Pound the beef slices with a meet mallet to almost double it size.
- Spread 1/2 tbsp of mustard on each slice of beef.
- Sprinkle with salt and pepper.
- Place onion and pickle on sliced beef.
- Wrap beef around filling; be sure to fold in sides first before completely rolling up.
- Secure rolled beef with clamp or skewers or thread.
- Heat oil on high in a large pot.
- Brown beef on all sides in hot oil.
- Pour 1 cup stock or water a little at a time onto roulades.
- Let stock boil down, to make nicely browned drippings.
- Add remaining stock or water.
- Turn heat to medium low.
- Cover pot with lid and let roulades cook for about 2 hours, or put in 350ºF oven for 1 1/2 to 2 hours.
- Remove from heat.
- Remove roulades from stock and set aside.
- Bring stock to boil.
- Mix cornstarch and water.
- Add cornstarch mix to boiling stock to make sauce of desired consistency.
- Remove clamps or skewers or thread and arrange roulades on plate.
- Pour some sauce over meat.
- Serve remaining sauce with baguettes.
- Great with tomato salad.