Got a few emails after I posted Carmela Soprano's Braciole.
I had mentioned that it's similar to the German recipe Rouladen.
So, folks asked, what's this Rouladen?
Think of it as the German Braciole.
You just can't keep a good idea down on the farm.
Or just in Cooking the Neapolitan Way.
How did Ma know about Rouladen?
We lived in College Point, an Irish / German town.
The grocery store there, like the grocery stores here in Winnipeg's North End,
catered to its customers.
No fancy stuff, like prosciutto.
But, they did have thinly sliced steaks packaged and sold for Rouladen.
They were also perfect for making Bragoli.
One day I had eaten Rouladen at a friend's home.
I told Ma about it.
Ma asked my friend's Mom for the recipe.
Which she shared.
As Moms do.
Then pickles and potatoes were on sale.
Well, need I say more?
This recipe serves four.
But, it's easy to double.
Halve and then thinly slice into half rings
Cut in half lengthwise
2 large dill pickles
Place on a board
4 thin slices beef round, flank or top butt (about a pound)
Brush each steak with
mustard (Deli is nice)
Salt and pepper
4 slices bacon (1 on each steak)
the prepared onion slices
a prepared pickle slice
Fold 2 opposing sides in towards the center, forming a rectangle.
Roll up each rectangle like a sausage and tie with a string.
In a dutch oven heat
4 Tablespoons oil
Cook, turning the meat until it is browned on all sides.
Drain the fat.
1/2 Cup dry red wine
1 1/2 Cups beef broth
1 bay leaf
Cover and simmer 1 1/2 hours, turning the meat occasionally.
When meat is almost done, combine
1 Tablespoon cornstarch
2 Tablespoons water
Remove the rouladen from the broth.
Stir the cornstarch water into the broth.
Return the rouladen to the thickened broth and heat through.
Serve the rouladen with mashed potatoes seasoned with nutmeg.
Also serve either cooked vegetables or a salad.