- 8 pieces of rouladen cut beef (or other red meat, sliced to ¼” thick)
- 8 tablespoons Dijon mustard
- 8 slices High Caliber dry-rubbed bacon
- 8 medium dill or garlic pickles
- High Caliber granulated garlic
- 1⁄4 cup cooking oil
- ½ cup – 1 cup cooking sherry or red wine
- 1 High Caliber bay leaf
- 1⁄3 cup flour
- Spread 1 tablespoon mustard evenly on one side of each piece of rouladen meat.
- Lightly sprinkle granulated garlic over mustard (to taste)
- Wrap 1 slice of bacon around each pickle.
- Roll the bacon-wrapped pickle in the rouladen meat, and secure with either toothpicks or butcher twine*.
- In a large dutch oven, heat the cooking oil over medium-high heat. When hot, carefully add the rouladen rolls. Fry until nicely browned, turning once (about 7 minutes per side).
- Add enough hot water or beef broth to almost cover the rouladen, add desired amount of cooking sherry or wine and the bay leaf. Increase heat to high and bring to a boil.
- Cover and reduce heat to low.
- Simmer, covered, for 1 ½ hours on low heat, checking once halfway through to give a stir and see that meat is covered with sufficient liquid (you may add a little hot water at this point, if necessary).
- With a large slotted spoon, carefully remove the rouladen from the hot broth to an oven-proof dish; cover with foil and keep warm in the oven while making the gravy. Remove the bay leaf as well.
- In a large measuring cup pour water and flour; thoroughly blend with a whisk
- Slowly pour the flour mixture into the hot broth, using a wire whisk to blend.
- Increase heat to medium-high, and bring gravy mixture to a boil, whisking constantly. Continue to whisk and boil for two to three minutes, until gravy thickens.
*Remove toothpicks/twine from the rouladen rolls before serving.