This is by far and away one of my favorite meals. My father makes it the best this was my first attempt at it, it came out ok. I still need to figure out his secret.
Meat - Beef, Venison - boneless and pretty lean,
you want to wind up with something about 3-4 inches wide by 5-6 inches long.
Bottom Round Roast would work well.
Dill pickles ( spears ) - cut spears in half or thirds long way
Carrots - cut about the same size as pickles
Onions - slice and cut about the same as above
Bacon - about half a slice per Roulade
Salt and Pepper
Oil - Canola (DO NOT USE OLIVE OIL)
Brown Gravy mix, fresh mushrooms (sliced)
Slice meat 3/8 thick pound to 1/4 to 1/8 inch thick
Lay meat out flat, spread one side with Mustard, sprinkle with salt and pepper
On one side, place pickle, onion, carrot, and bacon - should stick out both sides
Roll and fasten with Toothpicks, usually need 2 to 3 per Roulade - try to stay consistent - easier when eating to count
Heat oil in frying pan - add a drop of water - when hot should sizzle
Place Roulades in hot oil, brown all sides (3-5 mins a side) - Cover, will splatter
Will make more juice, but add equal oil and water as you go - don’t let pan dry - it will burn.
Ultimately, carrot and onion should be soft, bacon cooked, but will not get crispy.
Once you have the timing, all will be the same.
Cook all Rouladen the same and remove from pan
Mix Brown Gravy mix per instructions in frying pan, add mushrooms, simmer until done
Add back in all the Rouladen, let them simmer another 15-25 minutes in the gravy.