Roulade of Beef

In Europe beef can be purchased in many different ways. Sometimes you will find specials at your local butcher shop prepared the same morning. However, I prefer to start from scratch to prepare this dish that reminds me of my mother and her fabulous cooking.



  1. Cut flank steak into 4 pieces and pound them thin between sheets of wax paper.
  2. Chop parsley and garlic together.
  3. Place prosciutto, bread crumbs, cheese, parsley and garlic, half of the butter, black and red pepper, and one third of the salted pork in a bowl. Mix well. Add salt if needed. Spoon the mixture evenly onto the flattened slices of beef. Roll up the meat evenly. Fasten both ends with skewers or food picks.
  4. Combine olive oil, remaining salt pork and remaining butter in a saucepan, heat on medium.
  5. Add the beef roulades and brown on all sides for about 10 minutes.
  6. Add wine and water mixture together, cover saucepan and reduce heat to simmer and cook slowly for 20-25 minutes.
  7. Uncover and let simmer for another 4-5 minutes.
  8. Place on warmed platter, spoon sauce over meat and sprinkle parsley over top. I prefer to prepare mashed potatoes or shoe string potatoes.

Serves: 4

Wine Pairing

Esser® Vineyards  Cabernet Sauvignon

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