- 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.