Chef Norm Boucher
Munich Haus, www.munichhaus.com, Chicopee, MA
- 8 slices of uncooked Top Round of beef (¼ to ½ inch thick and about 6oz each)
- 2 whole dill pickles (quartered)
- 8 slices of uncooked bacon
- ½ cup of spicy mustard
- 1 cup of caramelized julienne onions
- ¼ cup cooking oil
- Salt and pepper
- 2 quarts of beef stock
- 6oz Roux
- Flour for dredging
Arrange the top round slices on a flat work surface. Smear the top round slices with the spicy mustard. Use the ½ cup between all eight slices.
On one end of the slices, place a quarter of the dill pickle, some caramelized onions and a slice of bacon folded in half lengthwise.
Roll the top round slices wrapping the pickle, bacon and caramelized onions inside the Roulade. Add some salt and pepper if you would like.
Once rolled, pick with toothpicks (at least two per roulade) so the roulade will not come apart.
Carefully dredge the roulades in flour and place into a casserole dish only big enough so that the roulades are nice and snug against each other.
Drizzle some cooking oil over the roulades and braise uncovered in 350ºF oven for approximately a ½ hour.
Once properly braised, cover the roulades with beef stock. Cover with foil and bake until tender. Approximately 1 hour should do it.
Once the roulades are tender, carefully remove them from the casserole. The beef stock will need to be thickened with your preferred thickening agent.
Serve two roulades and cover with rich brown sauce. Accompany with Spaetzle and red cabbage or sauerkraut.
Recommended wine/beer for Beef Roulades:
Château Le Sartre 2001 Pessac-Léognan [Bordeaux, France]
Can you imagine the poor wine that has to serve as [perhaps one should say be subservient to] an accompaniment to bacon, mustard, onions and dill pickles folded into beef [not to make it too easy, let’s not forget the Sauerkraut]. The more I contemplate the match, the more I am tempted to recommend Paulaner Oktoberfest or Augustinerbräu Lager. To the rescue comes Ch. Le Sartre, a sturdy and earthy red Bordeaux from the region formerly known as Graves. I suppose it came to be called Graves because of all the gravel in the vineyards. It is the gravel composition that gives the wine a flavor of earth, iodine and mushrooms, and it is the oak-aged Cabernet that wraps it in a blanket of cassis and cedar. The cabbage and pickles will still be sour and dill, but the complexity of our 5-year old Bordeaux will wash them down all the same.