Entrée – Beef Chef Marina’s Braised Rouladen of Beef

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Pretty good. Will probably make it.Pretty good. Will probably make it.

2.94 out of 5 (32 ratings)

Yield: four portions


  • 8 each thin-sliced bottom round roast beef, about 4 oz. each
  • 1/4 c. Goulden
  • as needed salt
  • as needed ground black pepper
  • 1 c. fine diced onion
  • 2 each Polish dill pickles, sliced thin
  • 8 each raw-sliced bacon
  • 1/4 c. salad oil
  • 1 c. water
  • as needed all-purpose flour or cornstarch
  • 2 Tbsp. sour cream


  1. Wash the beef and pound it so that it is very thin.
  2. Spread over the beef the mustard, salt, pepper, onion, pickle and bacon slices.
  3. Roll the beef up so that the flavorings are inside and that each edge of the roll does not have the fillings hanging out.
  4. Tie each end with a piece of butcher string so that they keep their shape.
  5. Heat the oil in a heavy sauté pan and brown the beef on all sides. Pour the water over the pan and bring to a boil. Put it into a 325°F oven covered for about 2 hours or until the meat is fork tender.
  6. Remove the meat from the pan and take off the strings. Pour the cooking liquid into a small pot and bring it to a boil. Thicken it with flour or cornstarch paste made with some cold water. When the mixture thickens, adjust the seasoning of the sauce. Remove the gravy from the heat and stir in the sour cream.
  7. Return the beef to the gravy, warm (do not boil) and serve.

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