“A twist to my German Grma's recipe. She used dill pickle spears; I liked basil so combined it with balsamic vinegar. Prep time approx. You may be faster then me. This recipe serves 12, one each.”
8hrs 45mins

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 12 cup basil leaves, chopped
  • 14 cup raisins, chopped
  • 2 tablespoons onions, finely chopped
  • 1 tablespoon garlic, minced
  • 12 teaspoon salt
  • 2 teaspoons fresh black pepper, coarse ground
  • 12 slices bacon, cut in half
  • 2 lbs round steaks
  • cooking spray
  • 13 cup Burgundy wine
  • 1 (1 1/2 ounce) package onion soup mix
  • 1 (10 1/2 ounce) can condensed cream of mushroom soup


  1. In small bowl combine: olive oil, balsamic vinegar, basil, raisins, onion, garlic, salt, and pepper; mish-mash together to make kind of a paste.
  2. Set aside for now.
  3. Cut steak into 12 near equal pieces, pound meat flat with mallet.
  4. Spread each piece with about 2 teaspoon measure of basil mixture; top with 1/2 slice bacon.
  5. Roll each up and secure with butcher string Spray a cold large nonstick skillet with pan spray.
  6. Heat skillet over medium heat.
  7. Add 3-4 roulades at a time; brown on all sides.
  8. Remove roulades put in crock pot; repeat with remaining roulades.
  9. When all are browned and in crock pot; add wine to frying-pan and simmer 3 minutes, scraping particles from pan.
  10. Add soup mixes stir til smooth, pour over roulades.
  11. Cover and cook on low 6-8 hours.
  12. Place roulades on serving dish, remove string; ladle sauce over.
  13. Serve with mashed potatoes or wide noodle.

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