Recipe provided by Diane Dyck


  • 8 slices of eye of round or sirloin, lightly pounded & ¼” thick
  •   ½  onion, sliced
  •  8 slices of dill pickle
  • 8 strips of smoked bacon
  • 1 tbsp. grainy mustard
  • 2 cups of beef broth
  • 1 tbsp flour
  • Salt & pepper to taste                
  • 2 tbsp vegetable oil
  •  2oz. red wine
  •  1 tbsp. butter
  •  1 clove garlic crushed


  1. Brush the beef slices with a little mustard on the inside and place 1 strip of bacon, 1 pickle slice and some onion on top.
  2. Roll them up and secure with butcher’s twine.
  3. Heat the oil in a skillet: dredge the beef rolls in little flour and fry them in the skillet until seared on all sides.
  4. Deglaze with the wine and beef broth and bring to a simmer.
  5. Cover the skillet with a lid and simmer for about 30 min.
  6. Preserve the cooking liquid for gravy. Heat the butter in a pan and sauté the garlic. Add the flour and stir until it is lightly golden. Add the cooking juices and stir until smooth. Serve the gravy over the beef rouladen.