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Perfect with Klusky.
Details
Ingredients
- 4 thin sandwich steaks(sliced london broil works well), trimmed and pounded 1/8-inch thick (3-4mm)
- Dijon mustard
- 1 Large onion
- 5 slices of think bacon
- Olive oil
- 1 Table spoon of flour
- 2 cans of Chicken stock( (or beef)
- Salt and pepper
- 1/4 of cup of White wine
- 1/4 of a beef or veggie bouillon cube
- Kitchen twine
Method
- Slice the bacon (about 30-40 gr per roulade)
- Chop the onion ( about 40 gr per roulade
- Pound the steak
- Spread the mustad
- layer the onion and bacon
- Add pepper
- Roll & tie up
- repeat until all the meat is ready
- Now in a cast iron (le creuset) casserole
- Add the remaining bacon, let it render a bit
- Add a tad of olive oil
- brown the roulade and set aside
- Add 20 gr of butter
- Add the cube
- Add your flour, let it brown a tad (little roux)
- Add the wine to dilute the roux
- Add the stock
- Put back the roulade
- Let it simmer for about 45 mn, turn the meat from time to time
Quick View
| Traditional | |
|---|---|
| Serve | 4 |
| Preparation Time | 20 mn |
| Cooking Time | 45 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |