Roulade
Roulade means ‘to roll’ and while it looks fancy, it’s an easy way to make flavorful meat. Think about it, all the savory ingredients are rolled up and then simmered until all the flavors come together? YUM. It’s easier than you think. You can even keep the theme going and top it off with a ROLLED cake!
ingredients:
1 pound top round
6-8 pieces of bacon
1 shallot, minced
1 cup mushrooms, sliced
2 Tablespoons butter
3/4 cup beef stock
salt + pepper
Since this will be cooked on the stove top, rather than the oven – I like to make smaller roulades, rather than one large one. So I lay the beef flat and cut it into 6 smaller, long pieces.
The meat I bought was a little thick, I recommend about 3/8″ for good rolling, you can always pound it out too.
Lay down the bacon, shallot and mushrooms and start rolling! You can be fancy and secure it with twine, but frankly I didn’t have any so I just toothpicked the heck out of it to secure it. Just remember to remove them after cooking.
In a heavy pot melt the butter and slightly brown the beef rolls.
Season them with salt and pepper, then add the beef stock. Simmer for 1 to 1-1/2 hours until done.
Let the rolls rest for 10 minutes, then slice and serve!
