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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Beef Roll-Ups (Roulodon) Recipe

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This recipe for Beef Roll-Ups (Roulodon) is from The Rome Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. round steak (1/2 inch thick)
1 teaspoon salt
pepper to taste
203 tablespoons spicy brown mustard
8 slices bacon, chopped
1 medium onion, finely chopped
2 medium dill pickles, thinly sliced lengthwise
4 tablespoons butter, divided
3/4 cup beef broth
1/2 cup red wine
Directions:
Directions:
Pound steak with a tenderizer to 1/8 inch thickness into strips of 3 inches wide. Season meat with salt & pepper and brush lightly with mustard. Top each piece with some bacon, onion and pickle. Roll firmly and fasten with a small tooth-pick or string.
Over high heat, melt 3 tablespoons butter in a heavy skillet.
Put 1/3 cup flour in a shallow dish. Dredge rolls in flour, then brown on all sides. Add broth and wine to pan; cover and simmer gently until fork tender, about 1 1/2 hours. Transfer to a warm serving dish.
In a small bowl, melt remaining butter and mix with 1 tablespoon flour. Add to pan drippings, cook and stir until thickened. Pour over beef rolls.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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