Beef Roulade


  • 2 and 1/2 lbs of thin sliced round steak
  • 4 tbs butter, divided
  • 1 medium onion, chopped
  • 1/2 lb ground veal
  • 1/2 cup fresh rye bread crumbs
  • 1/4 cup chopped parsley
  • 2 tbs capers
  • 1 tsp marjoram
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbs Dijon mustard
  • 2 dill pickles, cut lengthwise into 8 slices
  • 8 slices bacon, cut in half
  • flour for dredging
  • 1 cup beef stock
  • 1/2 cup dry white wine
  • 1/2 cup tomato puree
  • 1/2 cup sour cream

This recipe is a round steak stuffed with a savory filling.


  • Pound beef with a meat mallet of heavy bottomed pan to about 1/4 inch thick, then trim meat into rectangles about 3×5 inches. You should have 12-15 pieces.
  • Heat 2 tbs of the butter in a skillet and saute onion until tender. Add veal and cook until not longer pink.
  • In a bowl, combine the onion and veal mixture with bread crumbs, parsley, capers, marjoram  salt and pepper. Blend well.
  • Spread each beef slice with a little mustard the place a heaping tbs of filling and 1 piece of pickle in the center and roll.
  • Wrap a piece of bacon around the roll and tie with a string.
  • Dredge in flour. Any left over filling can be added to the sauce.
  • Heat the remaining 2 tbs of butter in a heavy skillet and brown the Roulade on all sides.
  • Combine the beef stock, wine, tomato puree and any leftover filling and add to the pan.
  • Cook covered for about 1 and 1/2 hours or until meat is tender.
  • Remove the Roulade from the pan and add to a platter and remove string.
  • Slim fat from gravy.
  • If desired, blend sour cream and simmer, stirring for 5 minutes.
  • Pour gravy over Roulade. Serve with pasta or rice.

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