Ingredients:
8 thin slices bottom or top round
(3 to 31/4 ounces each)
Salt and freshly ground black pepper
2 tablespoons prepared mustard
4 bacon strips, halved
1 small onion, cut into 8 wedges
1/2 dill pickle, cut into 8 slices
2 tablespoons vegetable oil
1 small carrot, peeled and diced
1 celery stalk, diced
1/2 small onion, diced
3 tablespoons tomato paste
1/4 cup dry red wine
2 whole cloves
1 bay leaf
1 small clove garlic, minced
1/4 teaspoon white peppercorns, crushed
1/8 teaspoon dried thyme
1/4 cup all-purpose flour
3 cups beef stock or water


How to make this recipe:
Preheat the oven to 350°F.

Place the meat slices on a clean flat surface and season with salt and pepper. Spread the mustard over the top of each slice, then place a slice of bacon, 1 wedge of onion, and 1 piece of dill pickle over the mustard.
Roll the meat, lengthwise, forming roulades, and secure closed with toothpicks.

Heat the oil in a large sauté pan over medium-high heat. Add the roulades and brown on all sides. Transfer the roulades to a plate and add the carrot, celery, and diced onion to the pan. Cook, stirring, until lightly browned, about 3 minutes. Stir in the tomato paste, and cook until it begins to brown, another minute.

Add the red wine, cloves, bay leaf, garlic, peppercorns, and thyme, and stir to loosen any flavorful bits adhered to the bottom of the pan. Stir in the flour, cook for 1 minute, and add the stock or water. Bring to a boil, return the roulades to the pan, cover and transfer to the preheated oven. Cook until the meat is very tender, no more than 30 minutes.

Remove the roulades from the sauce and discard the toothpicks. Remove any fat from the surface of the sauce; adjust the seasoning with salt and pepper. Strain the sauce. Serve the roulades with sauce spooned over top.
Notes: Klaus Muller, CCE, AAC, Dean, Academy of Culinary Arts,
Atlantic Cape Community College, Mays Landing, NJ

Serves 4

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