"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Beef Roullaids Recipe

  Tried it? Rate this Recipe:


This recipe for Beef Roullaids, by , is from Doc's Delicious Dishes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Yvette Castelot
Added: Monday, November 3, 2008


3/4 lb ground pork (or sausage)
1 t poultry seasoning
3/4 t salt
1/2 clove garlic
2 T chopped onion
1/4 C bread crumbs
3 lb round steak (1/4" thick)
1-1/2 lb white onion
1/3 C flour
2 bouillon cubes
1 can condensed beef bouillon soup
2-1/2 C burgundy or bordeaux
1-1/2 lb fresh mushrooms
Bay leaf
Chopped parsley

Roll round steak and wrap with bacon. Brown in 3T butter on all sides and remove from pan.

In same pan, brown onion and place in dutch oven.
Add to dutch oven:
Bouillon cubes
Bring to boil, then combine all ingredients with mushrooms. Add bay leaf and parsley.

Bake at 350 degrees for 2 hours. Discard bay leaf and thin sauce with additional wine if too thick.





Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!