Comida Kraft
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4 servings

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Make It

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  • Preheat oven to 325ºF. Place an ovenproof skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the skillet and cook until golden brown and crispy, about 10 minutes. Remove the bacon from the pan to a paper towel-lined plate and let cool (reserve the skillet with the drippings – you'll use it again in a bit).
  • In a large flat dish, combine 1 cup of flour (eyeball it) with the paprika and set aside.
  • In a food processor, grind the toast into crumbs, then add in the melted butter and parsley. Pulse to combine.
  • Season the beef steaks with salt and pepper, and top each with a little bit of the bacon, chopped egg, bread crumbs and chopped watercress. Roll the beef up into a log and secure with some kitchen string or toothpicks. Season the outside of the rolls with salt and pepper and toss them in the seasoned flour to coat.
  • Return the skillet with the bacon drippings over medium-high heat. Once hot, add the beef roll-ups to the pan (work in batches if your pan can't hold them all at once) and sear them until golden brown all over, about 5 minutes per side.
  • Add the wine and beef stock to the pan. Bring the liquids up to a bubble and cover. Transfer the pan to the oven and cook until the meat is tender, about 45 minutes. When the meat is finished cooking, transfer rollups to a platter and cover with foil to keep warm.
  • Place a medium-size saucepan over medium heat with the remaining 3 tablespoons butter. Cook the shallots until tender, about 5 minutes. Add the remaining 3 tablespoons flour to the pan and cook for about a minute.
  • Slowly ladle the juices from the pan the beef was cooked in into the flour-butter mixture, whisking to incorporate. Bring up to a bubble and simmer until the gravy has thickened, 2-3 minutes. Remove the pan from the heat and stir in the Worcestershire, mustard and chopped cornichons or pickles. Season the gravy with salt and pepper.
  • Plate two rouladen per person with a hearty ladle of gravy on top. Serve with boiled quartered potatoes with chives and warm buttered radishes alongside.


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