Directions 

 (constructing Beef Roulade)  

• I cover a decent size space on my countertop/chop block with plastic wrap or foil, this will help reduce mess and give you the space you need to build beef pinwheels.  
• Prepare your slices of onion, green pepper, and pickles.  
• Lay top round beef slices flat in a single layer on top of plastic/foil covered prep surface.  
• Next, you want to add a thin coat of mustard on to the beef slices, ensuring that they are completely coated.  
• On top of mustard, add 3 slices of bacon length wise in a single layer, so the bacon covers the entire beef slice and mustard without overage of beef slice or over lapping of bacon. 
• Now you will top the bacon with the slices of the onion, green pepper, and pickles. Laying them vertically all along your bacon, so you can pinwheel your beef slices once all the ingredients are added.  

You can add as much as you like but remember that the beef slices will have to be wrapped up like a pinwheel and you don’t want to “over” stuff, because it will cause ripping of the beef slices, and you don’t want that. 

• I use about 4 or 5 pickle spears, and 8-10 slices of onion and green pepper for each beef slice.  
• Lastly add salt and pepper to taste. 
• Starting from the narrow end, begin to “wrap” up the beef slices with all the other ingredients tightly but not too tight that it causes ripping. Once beef slices and all ingredients are wrapped like a pinwheel, secure with wooden toothpicks or cooking string. 

Cooking Instructions

• In a preheated pan, on med-high heat (I prefer my large cast iron or all stainless steel Viking pan for this recipe cause of the size and that it can go straight from stove top to oven.) add a small amount of oil, add you beef pinwheels, making sure to not over crowd them,(do them in batches if necessary).  
• You only want to sear pinwheels to a light golden brown on all sides, not cooking them all the way through. They will finish cooking in the gravy later.  
• Once pinwheels are browned on all sides, remove from pan and set aside.  
• In the same pan, once all pinwheels or browned and remove, add 2 tbsp of butter, diced garlic, carrots, leeks/celery, and onion. Sauté vegetables and garlic for a few minutes, just long enough to smell the aroma.  
• Add red wine and beef stock to pan, scrapping the bottom of your pan, deglazing it. Let simmer for about 5 minutes.  
• When broth and vegetables come to a steady simmer, whisk in tomato paste and sugar till sugar is dissolved and tomato paste is incorporated into the gravy well.  
• Add your bay leaves and let simmer for a few more minutes.  
• Add ALL your beef pinwheels and all their juices back to the pan carefully.  
• Spoon gravy over pinwheels and bring back to a simmer.  
• Now this part is completely up to you, I personally have used both the stove top and oven, depending on what mood I am in and what else I got going on at the moment. (Between 4 kids in and out all the time, 3 grandkids, homeschooling 2 teenagers, work, running a business, pets, and everything else, you never know from one moment to the next in our home, lol. But I won’t change it for the world!) • While Beef Roulade is cooking, prepare rice/pasta according to their packaging directions.  

For Stove Top: 

• Bring Beef pin wheels and gravy to a simmer. Cover and simmer on medium heat for 25-30 minutes (inner temperature should be 165ᵒF).  
• Remove from heat, remove lid/cover and add the last 4 tbsp of butter slices to pan and cover. Once the butter is melted, serve Beef Roulade over rice or paste, spooning gravy over beef pinwheels and rice/pasta.  

For Oven: 

• Preheat oven to 375ᵒF and place rack in center of oven.  
• Once Beef pinwheels and gravy have come to a simmer, move pan directly from the stove top to center rack in the over.  
• Cook in the over for 30-45 minutes, making sure beef and bacon are cooked completely (inner temperature should be 165ᵒF). 
• Remove from oven and add the remaining 4 tbsp of sliced butter to the top and cover for 5 minutes.  
• Once the butter is melted, serve Beef Roulade over rice or paste, spooning gravy over beef pinwheels and rice/pasta.