Roll it with leek, cucumber, and some spices and make a delicious roulade that you wish to eat every day. Making a roulade isn’t very hard to do, just roll it carefully and make sure you have a skewer or toothpick to hold its shape. Tender the meat before cooking by using a meat mallet (or a knife or fork). It will make the meat juicy.. Brown the rouladen on all sides then remove from the pan. Add the beef stock or water to the pan and de-glaze it for a few moments, scraping the browned bits from the bottom. Add the Worcestershire sauce and 1 tbsp mustard. Replace the rouladen in the pan and add enough water (if needed) to cover them 1/3 way.
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Add the garlic and cook for another minute. Add the leek, carrots and celery and cook for another 5 minutes. Pour in the red wine, bring to a rapid boil for one minute, reduce the heat to medium and simmer for 2-3 more minutes. Add the beef broth, tomato paste, bay leaf, salt and pepper. Nestle the rouladen in the pot.. Heat the butter and vegetable oil in a large ovenproof skillet over medium heat. Brown the rolls on all sides. Add 1 cup of beef broth and pickle juice. Cover the skillet with aluminum foil and bake for 1 1/2 -2 hours. Remove the rouladen from the skillet and plate. Place the skillet on the stovetop over medium heat.
