I have not yet made this recipe, submitted for ZWT 6. Overnight rest optional for a more flavorful meat. Cook time does not represent the overnight rest, and request mostly stove simmering.
05In a large heavy baking pot or Dutch oven, place roulades and cover with the wine mixture; add water to just cover the roulades. Simmer gently 2 hours or until tender.
06When done, remove from heat and let cool.
07Remove strings and place back into the liquid. At this point, refrigerate the roulades in the wine mixture overnight.
08When ready to serve, place the roulades, with the liquid, back on the stove. Using medium to medium low heat, gently reheat the roulades.
09Once heated and ready to serve, remove the roulades from the liquid and place on a large platter.
10Make the gravy: Add enough flour to thicken. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly, about 10 to 15 minutes. Season to taste with additional salt and pepper. Remove gravy from heat and transfer into a large serving bowl.