Misconduct Tavern’s Chef Nicholas Mezzina: When I worked at the German restaurant in the Poconos as a teenager, I was introduced to roulade. It’s very similar to Italian braciole, except for the German pickles and mustard. The flavors are fantastic. The pickles and mustard really come through in the finished sauce. This is one of those flavor profiles that you’ll remember the first time tasting, because you’re just not expecting the mustard and pickles. I still remember the first time I tasted this. Absolutely fantastic. Enjoy my Roulade.
Misconduct Tavern’s Chef Mezzina’s Roulade
- beef, bottom round
- good German mustard, preferably smooth
- full sour German pickles
- ground pork (3 ounces per roulade)
- 3 carrots
- 2 onions
- 2 celery stalks
- flour, ¼ cup
- beef and veal stock, 1 gallon
- Slice beef bottom rounds very thin and in a rectangle, approximately 12″ long and 6″ wide.
- For each slice of beef, rub a nice strip of mustard on the meat, then add a quarter of a pickle (cut longways) and then add seasoned, ground pork (3 ounces per roulade).
- Roll up the meat slices with everything on the inside, and use a toothpick to hold it together.
- Add oil to a pot, and then brown the meat, turning gently so you sear all sides.
- Remove the meat and add carrots, onions and celery to the browning pan. Cook until slightly tender.
- Then add flour to the vegetables. Cook for 5 minutes.
- Then add the meat back to the pot, and top it with beef and veal stock. Simmer until the roulades are cooked through, for approximately 2 hours.
- Serve with spaetzle and top off everything with the gravy from the pan. Enjoy!