Recipe courtesy of Michael Cummings
Show: The Best Of
Episode: Critics Picks
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6 servings



Preheat oven to 350 degrees F.

Cut beef against the grain into thin pieces. Lay flat on table and spread with mustard. Sprinkle with salt and pepper. Place 3 or 4 pieces of carrots, pickles, onions and bacon on each slice of beef. Roll up the rolladen and, if needed, secure with a toothpick.

Sprinkle the top of rolladen with curry, nutmeg, and paprika. Place into a baking pan and cook for 30 minutes. After browning in the oven, cover rolladen with warm water and add bouillon cubes and gravy master. Cover with a lid and finish in the oven for 1 hour.

Then, place in refrigerator until the next day so it can marinate. The next day, take the au jus and place in a stockpot and bring to a boil. Melt butter in a saucepan and add flour to make a roux. Cook over low heat until mixture begins to bubble, stirring constantly. Remove from heat. Whisk roux into broth and bring to a boil to thicken.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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