Mock Duck (Or Beef Rouland)

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“Ever had to hold a dinner party for 6 on a budget of $40? I have and this family favorite was the life saver or dinner savour (ok, bad pun) It also makes a great family dinner. It is basically your most inexpensive cut of beef, flank steaks or round steaks flattened out with a lot of pounding arranged together to form a 12x16-inch sheet, and rolled like a jelly roll around a bread stuffing. If you want to really jazz it up, try adding 1/2 can smoked oysters (chopped) or cooked chopped chicken livers to the stuffing. The moist cooking method helps tenderize the steak and makes an excellent sauce for the potatoes. If you want to make your own stuffing to save even more money, that works too. I'm not sure why it is called Mock Duck.”
2hrs 30mins

Ingredients Nutrition

  • 3 lbs flank steaks or 3 lbs round steaks
  • 1 (120 g) box Stove Top stuffing mix
  • 1 (10 ounce) can chicken consomme or 1 (10 ounce) can tomato soup
  • 3 tablespoons oil
  • 6 lengths of string


  1. Preheat oven to 350°F.
  2. Pound out steaks between plastic wrap. On a flat surface arrange 5 pieces of 24-inch cooking string parallel to each other about 2 inches apart. On top of the string, arrange the steak into a 12x16-inch sheet, or as well as you can create a rectangle without holes, try to overlap the steaks by no more than 1 inch.
  3. Cover sheet of steak with about 1/22-inch of stuffing.
  4. Roll steak as for a jelly roll, and tie with the string which is already under the roll, starting with the ends (so the stuffing does not squish out one end). Finally truss the roll lengthwise. At this time it should look like a steak cocoon.
  5. Brown the steak in oil in a frying pan.
  6. Transfer the roll to an oven-proof dish with a lid, pour consommé or tomato soup around the steak and cover. Baste during baking. Add additional water as needed to keep about an inch of liquid in the bottom. Bake 2 hours or until internal temp is 160°F.
  7. Serve with mashed potatoes and veggies.

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