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Ingredients

  • 6 slices, top round steak (about 1.5 pounds)
  • 1 medium, onion - finely chopped
  • 2 tablespoons, dill pickle - diced
  • 2 tablespoons, Dijon mustard
  • 1/2 slice, raw bacon - diced 
  •  Epicurean Mission Reserve Extra Virgin Olive Oil
  • salt and freshly ground pepper

  • For Sauce:
  • 1 medium, carrot - finely chopped
  • 1 stalk, celery - finely chopped
  • 2 cups, beef stock or broth
  • 1 medium, onion - finely chopped
  • 2 slices, bacon - diced
  • 1 cup, red wine
  • 1 tablespoon, cornstarch, diluted in cold water - diluted in cold water

Method

  1. Pound meat and sprinkle with salt and pepper.
  2. Saute one chopped onion in
  3.  Epicurean Mission Reserve Extra Virgin Olive Oil
  4. over medium heat until golden. Mix with pickles and raw bacon.
  5. Paint each slice of beef with mustard. Layer with mixture of onion, pickle and bacon. Roll up and secure with a toothpick or tie with butcher's string.
  6. In deep frying pan, saute beef on all sides in olive oil over medium-high heat until browned. Remove Rouladen from pan to a warm platter.
  7. Add the chopped vegetables for the sauce and the bacon to the pan. Stir and brown for approximately 2 or 3 minutes.
  8. Add wine and reduce to half.
  9. Add stock/broth, return Rouladen to pan. Braise in preheated 300 degree oven for approximately 1 1/2 hours or until the meat is tender.
  10. Remove the meat and strain the sauce.
  11. Return sauce to original pan and place over medium on stove top. Thicken sauce with cornstarch mixture.
  12. Once sauce to thicken return Rouladen to pan and heat.
  13. Serve immediately
Serves: 6







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm