George's Mom's Rouladin

George has been my close friend since childhood. His mom learned this recipe when her family lived in Germany. After making the recipe exactly how George told us for a number of years, my wife Linda and I have made a few minor changes to this great recipe.

  • 3 Cups of all purpose flourRouladin
  • 1 Clove of finally chopped garlic
  • 3 Tablespoons Olive Oil
  • Potatoes - Quantity to suit
  • 1 Cup white wine (your choice as to the type, we use a Reisling)
  • 20 Toothpicks
  • 18 Slices of thinly sliced bacon
  • 1 Bottle of yellow mustard
  • 4 Medium sized onions - finely chopped
  • 9-10 slices of very thin "Braciole" beef
  • 1 Can of College Inn brand beef stock - 13 3/4 ounce size
  • Salt
  • Pepper
  • Carrots, quantity and sliced to suit
  • ****Optional**** Noodles and Rice of your choice

Instructions:

  1. Cook the bacon in a frying pan until 1/2 cooked, just limp.  Cut or dice into small pieces.
  2. Lay out the pieces of beef on your cutting board.  Salt and pepper them to taste.
  3. Squirt two "stripes" of yellow mustard on each piece of beef.
  4. Evenly sprinkle the diced bacon and diced onions on the rolled out beef.
  5. Roll up each piece of beef as tightly as possible, securing with toothpicks
  6. Dredge each completed roll in flour, completely covering the roll.
  7. Add the olive oil to the pre-heated frying pan (or electric skillet).  Brown each roll completely.  Don't cook them, just brown them.
  8. Once the browning of all the rolls is complete, pour the beef broth into the pan/skillet.  Add potatoes, carrots, and the beef rolls.  Turn the heat up to a boil, then reduce the heat back to medium low (approx.: 250 to 270 degrees F).  Keep covered.
  9. After about an hour, check for doneness by trying to pull a toothpick out of one of the beef rolls.  If it "glides" out after a slight twisting motion, they are done.  If not, check every 45 minutes.  It could take a total of 2 to 3 hours.
  10. This is the hardes part of this recipe....For the best taste, let the rouladin sit overnight in the refrigerator.  Serve the next day over noodles, rice, or mashed potatoes.

Best Regards,
Steve DiFranco

 

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