1. The meat has to be well-beaten, and it’s best if the beef has as little sinew as possible.
2. Some Silesian cooks say the meat becomes perfectly tender when you soak it in soured milk for the night.
3. The meat should be seasoned with salt and pepper, spread with mustard, filled with onions, dill pickles and thick pieces of smoked bacon, and then rolled. It can be either neatly tied with a cord, or held together with toothpicks.
4. Apparently, the secret to perfectly tender roulades is slowly pan-frying them in butter or vegetable oil the day before, so that there’s no raw meat whatsoever. The next day roulades should be braised in a deep pan, basted with fat and water for around two hours.
5. The juices from the pan are used to make the sauce: water is added as well as allspice, bay leaf and pepper. In the end, sauce should be thickened with a roux.
