Beef, Bacon, and Pickle Roulades in Gravy

A recipe that begs to be shared around the table with good company and great conversation.

This dish is the epitome of winter comfort food—a rich, hearty roulade filled with smoky bacon, tangy pickles, and vibrant vegetables, all wrapped in tender beef and simmered in a savory gravy. Perfect for a cozy January dinner that warms you from the inside out.

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Beef, Bacon, and Pickle Roulades in Gravy

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Ingredients

For the Roulades:

• 6 thin slices of beef (top round or flank steak), approximately 6″x4″ each
• 6 slices of smoked bacon
• 6 dill pickle spears (about 3 inches long)
• 1 medium carrot, julienned
• 1 medium red onion, thinly sliced
• 1 tablespoon Dijon mustard
• Salt and black pepper, to taste

For the Gravy:

• 2 tablespoons vegetable oil or bacon fat
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup beef stock (plus more if needed)
• 1/2 cup dry red wine (optional)
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• Salt and pepper to taste

Preparation Instructions

1. Prepare the Beef:
   Lay each slice of beef flat on a cutting board. Season lightly with salt and pepper. Spread a thin layer of Dijon mustard over each slice.
2. Assemble the Roulades:
   • Lay a slice of bacon on each piece of beef.
   • Add a pickle spear, a few julienned carrots, and a small amount of sliced onion on one end of each slice.
   • Roll the beef tightly around the filling, tucking in the edges if possible. Secure with butcher’s twine or toothpicks.
3. Brown the Roulades:
   Heat oil in a large skillet or Dutch oven over medium-high heat. Sear the roulades on all sides until browned. Remove and set aside.
4. Make the Gravy:
   • In the same pan, add diced onion and sauté until soft and golden. Add garlic and cook for another 30 seconds.
   • Sprinkle the flour over the onions and stir until combined. Cook for 1-2 minutes.
   • Slowly whisk in the beef stock and wine (if using), ensuring there are no lumps. Add Worcestershire sauce, bay leaf, and thyme. Season with salt and pepper.
5. Simmer the Roulades:
   • Return the roulades to the pan, nestling them into the gravy. Cover and reduce heat to low. Simmer for 1.5 to 2 hours, turning the roulades occasionally. Add a splash of beef stock if the gravy becomes too thick.
6. Serve:
   Remove the roulades and discard the twine or toothpicks. Spoon the gravy over the roulades and serve hot.

Tips & Tricks

• Meat Prep: Ask your butcher to slice the beef thinly or use a meat mallet to tenderize and flatten the slices further.
• Vegetables: Feel free to add other fillings like celery or bell peppers for extra flavor and crunch.
• Gravy Consistency: For a smoother gravy, strain it before serving or blend it lightly with an immersion blender.

Variations

• Lighter Option: Replace bacon with turkey bacon or omit it entirely for a leaner version.
• Vegetable Roulades: Use thin slices of zucchini or eggplant instead of beef for a vegetarian twist.
• Spicy Kick: Add a few slices of pickled jalapeño to the filling for a hint of heat.

Pairings

• Side Dishes:
  • Creamy mashed potatoes or buttered egg noodles to soak up the gravy.
  • Roasted Brussels sprouts or glazed carrots for a touch of sweetness.
• Beverages:
  • A bold red wine like Cabernet Sauvignon or Syrah.
  • For a non-alcoholic option, pair with a rich mushroom or beef broth served warm.

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