Beef Roulade

You can prepare this in advance and gently reheat before serving. Just be careful not to let the beef dry out or overcook.

Serves: 4Hands-on: 40 minutesTotal: 3 hours 40 minutesDifficulty: Medium

Serves: 4


  • 4 Tbsp. vegetable oil
  • ½ medium carrot, peeled and sliced
  • ½ stalk celery, chopped
  • ½ yellow onion, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 4 Tbsp. all-purpose flour
  • 1 quart beef stock
  • 1 bay leaf
  • 2 peppercorns
  • ¼ cup tomato purée
  • ⅛ cup chopped tomatoes
  • 2 strips bacon, diced
  • ½ cup chopped yellow onion
  • 1 clove garlic, peeled and chopped
  • 2 large eggs
  • 3 Tbsp. brown mustard
  • ¼ cup milk
  • 1½ cups breadcrumbs
  • 1 Tbsp. chopped fresh parsley
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 4 thinly sliced rounds of beef (1 lb. total)
  • 4 thin strips sour pickle
  • 2 Tbsp. butter


  • To prepare the sauce: Heat the oil in a large sauce pot or Dutch oven over medium-high heat. Add the carrot, celery, onion, and garlic; braise until light brown. Add the flour and stir well; cook until the flour turns brown, stirring so that it browns evenly. Add the remaining sauce ingredients; bring to a boil, reduce heat, and let simmer slowly for 1 hour, stirring occasionally.
  • Preheat oven to 325°F. In a medium sauté pan, sauté the bacon, onion, and garlic until lightly browned; let cool. Transfer the sautéed mixture to a large mixing bowl and add the eggs, mustard, milk, breadcrumbs, parsley, salt, and pepper; mix well.
  • Spread the mixture equally on the slices of beef. Place a pickle strip on top of the mixture and then roll up each beef slice; tie with a string. Melt the butter in a sauté pan over medium heat and brown the roulades on all sides. Place the roulades in a baking pan and cover with the hot brown sauce; bake until tender, approximately 1½ to 2 hours. Let cool slightly before serving.