Roulade, aka paupiettes, is stuffing wrapped in meat. Usually it is a big cut of beef, but sometimes I prepare roulades made of turkey. Traditionally the stuffing is bacon, pickled cucumber, onion and sometimes bread crust. The meat is seasoned with mustard, salt and pepper. In Upper Silesia it is often served with cabbage and Silesian potato dumplings. In my home we serve it with beetroot and buckwheat groats. This was the traditional dish I served today to my family. It was delicious!

Ingredients:
4 big slices of beef
1 shallot
2 small gherkins
4 big slices of bacon
2 teaspoons of mustard
2 tablespoons of flour
2 tablespoons of oil
salt and pepper
sauce
2 shallots
2 cloves of garlic
half a chili pepper
2 bay leaves
3 allspices
2 juniper berries
2 twigs of rosemary
2 twigs of thyme
500ml of beef bouillon
100ml of red dry wine
1 plum
1 tablespoon of butter
1 teaspoon of sweet paprika
salt and pepper

Break up the slices of meat. Add salt and pepper to taste. Spread the slices with some mustard. Put the bacon slices on each of the beef slices. Arrange the pieces of shallot and gherkins on the bacon. Roll the meat up and hold it with toothpicks or string. Cover the roulades with the flour and fry in oil until the meat is golden.
Chop the garlic, shallots, and chili pepper. Melt the butter in a pan. Add the vegetables and fry for a while. Pour in the wine and boil until it has evaporated. Wash the plum, cut it in half and remove the stone. Add the plum, rosemary, thyme, allspices, juniper berries and bay leaves to the pan. Add the bouillon and boil.
Add the fried roulades to the pan. Boil until the meat is soft (for about 2 hours). Take out the roulades and put them on a plate. Remove all spices and herbs from the sauce. Blend the rest thoroughly. Spice it up with salt, pepper and paprika. Put the roulades into the sauce again. Boil them. Serve hot.

Enjoy your meal!

Try also:
Grilled pork tenderloin for a swift Sunday dinner
Aromatic stew from duck
Rabbit in brandy sauce with chickpeas