Spicy Beef Roulades



  • 1 pound beef flank steak, sliced crosswise
  • ¾ pound leg of veal
  • ¾ pound lean pork
  • Salt and pepper
  • 1 medium-sized onion, minced
  • 2 tablespoons lard
  • 2 tablespoons red-wine vinegar
  • 1 bay leaf
  • Pinch of cayenne pepper, or 1 dried or fresh cherry pepper, or any other type of hot pepper
  • ¼ cup sour cream


  1. Have butcher cut each meat—beef, veal and pork—in a large thin slice, all the same size. Pound the meats, or have butcher do it, to make the slices thin, almost like butterfly steak. Salt and pepper the meats.
  2. Place the pork slice and the veal slice on the beef. Roll up the meat tightly and tie with string.
  3. Cook the onion in the lard for a few minutes. Add meat roulade and brown on all sides.
  4. Mix vinegar with 1 cup water, and pour it on the meat. Add bay leaf and cayenne pepper. Cover the pot and cook till the meat is done. If necessary add more water, but always little by little.
  5. Take roulade out of pan. Remove bay leaf. Add sour cream to juices remaining in pan.
  6. Slice meat across. Pour sauce over meat slices. Serve with Potato Cream or Baked Egg Barley.