Beef Rouladen in Burgundy Sauce

Posted by Penny Moline on Friday, June 25, 2021 Under: Beef
Bottom round trimmed 5 lb
bacon chopped 1 lb
ham scraps chopped 1/2 lb
ground beef 1/4 lb
onions chopped and sauteed 5 ounces
eggs beaten 4 each
bread crumbs 1 1/2 pint
parsley chopped 2 T
Sweet pickles strips cut thin 40 each
Seasoned flour for dredging
salt and pepper to taste

sauce;
Brown sauce 2 qts ( espanole)
dry red win 4 ounces
tomato puree 8 ounces
garlic minced 2 each 
garlic cloves whole 3 each

slice beef into 2 ounce pieces 3x4 and pound flat

for filling combine bacon, ham, ground beef, onions, eggs bread crumbs and parsley.  Mix well
put 1 ounce filling and one pickle in each piece of meat.  roll up tuck ends and secure with toothpick
dredge in seasoned flour.  Brown on all sides in hot oil and place in a baking pan
cook sauce until smooth and thickened adjust flavor
pour sauce over rolls and cover tight.  braise at 350 for 1 1/2 hours or until meat is tender.  turn over during brasing.  strain sauce and serve over rouladen.  2 rolls per roll. 

In : Beef 

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Beef Rouladen in Burgundy Sauce

Posted by Penny Moline on Friday, June 25, 2021 Under: Beef
Bottom round trimmed 5 lb
bacon chopped 1 lb
ham scraps chopped 1/2 lb
ground beef 1/4 lb
onions chopped and sauteed 5 ounces
eggs beaten 4 each
bread crumbs 1 1/2 pint
parsley chopped 2 T
Sweet pickles strips cut thin 40 each
Seasoned flour for dredging
salt and pepper to taste

sauce;
Brown sauce 2 qts ( espanole)
dry red win 4 ounces
tomato puree 8 ounces
garlic minced 2 each 
garlic cloves whole 3 each

slice beef into 2 ounce pieces 3x4 and pound flat

for filling combine bacon, ham, ground beef, onions, eggs bread crumbs and parsley.  Mix well
put 1 ounce filling and one pickle in each piece of meat.  roll up tuck ends and secure with toothpick
dredge in seasoned flour.  Brown on all sides in hot oil and place in a baking pan
cook sauce until smooth and thickened adjust flavor
pour sauce over rolls and cover tight.  braise at 350 for 1 1/2 hours or until meat is tender.  turn over during brasing.  strain sauce and serve over rouladen.  2 rolls per roll. 

In : Beef 

Next post: Maple Glazed Salmon
Previous post: chicken cacciatore

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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