Name: Roulade De Boeuf
Yield: 4
Ingredients: 450 g thinly sliced beef; 4–5 small pickles, depending on size; 2 tbsp Dijon mustard; 75 g bacon, chopped; 1 medium onion, finely chopped; 1 tsp paprika; Black pepper; A little neutral oil; 500 ml of beef bouillon; 25 g butter; 25 g all-purpose flour; - Mashed potatoes; - Buttered carrots and green beans

Steps

Step 1 — Prepare The Beef

For slices of about 4 × 15 cm, let's build little rectangles.
1. Lay two slices side by side, overlapping their long edges by approximately 1 cm.
2. Gently press them together.
3. Spread a thin layer of mustard over the surface.
4. Cut the pickles into narrow strips, approximately 6–7 cm long.
5. Place a pickle strip near one short edge.
6. Roll tightly around the pickle.
7. Secure with rope.
Repeat until you've used the beef.
Little tip: If the beef is too narrow or fragile, use a third slice to patch gaps. The important thing is to keep the pickle enclosed.

Step 2 — Brown The Roulades

1. Heat a little neutral oil in your deep pan over medium-high heat.
2. Place the rolls seam-side down.
3. Brown them gently on several sides.
4. Don't overcrowd the pan; work in batches if needed.
5. Remove the rolls and set aside.
We don't need to cook them through yet. We're just developing flavour and helping them hold their shape.

Step 3 — Build The Flavour Base

1. Lower the heat to medium.
2. Add the chopped bacon to the same pan.
3. Cook until it starts rendering its fat and becoming golden.
4. Add the chopped onion.
5. Cook for approximately 5 minutes until softened.
6. Add the paprika and black pepper.
7. Stir for about 30 seconds.
Don't wash the pan! Those browned bits are precious.

Step 4 — Make The Cooking Liquid

1. Dissolve your beef bouillon in 500 ml of hot water, following the package concentration.
2. Pour it into the pan with the bacon and onion.
3. Scrape the bottom of the pan to release all those delicious browned bits.
4. Bring everything to a gentle simmer.
Taste the liquid. It should be savoury but not excessively salty.

Step 5 — Simmer The Beef

1. Return the beef rolls to the pan.
2. Arrange them in a single layer if possible.
3. The liquid should come roughly halfway up the rolls. Add a little hot water if necessary.
4. Cover with a lid.
5. Simmer gently for approximately 10–15 minutes.
Because our beef is extremely thin, start checking after 10 minutes. Cut into one roll to check that the centre is cooked through.

Remove the rolls carefully once cooked. Keep them covered and warm.

Important: Don't let the gravy boil aggressively. We want a gentle simmer so the little rolls stay together.

Step 6 — Make The Beautiful Thick Brown Gravy

We want enough gravy for those mashed potatoes!
1. Remove the cooking liquid from the pan, including the bacon and onions.
2. Strain it if you want a smooth gravy, or blend it if you'd like to keep the onion flavour and texture.
3. In a separate saucepan, melt 25 g butter over medium-low heat.
4. Add 25 g flour.
5. Whisk continuously for 2–3 minutes. It should form a smooth paste and become lightly golden.
6. Gradually pour in approximately 400 ml of your cooking liquid, whisking constantly.
7. Simmer for 5–8 minutes until thick and glossy.
If it's too thick, add more cooking liquid. If it's too thin, let it simmer a little longer.
Taste and adjust the seasoning. Remember, the bacon and bouillon already bring salt!

Step 7 — Make The Sides

Make your mashed potatoes and vegetables.

Step 8 — Bring Everything Together

Return the beef rolls to the gravy.
Spoon gravy over them.
Let everything warm gently for 3–5 minutes.
Remove the rope before serving.

Nutrition Facts

Roulade De Boeuf

Ingredients

For The Beef Rolls

For The Gravy

For Serving