German Rouladen
Ingredients
- 4 slices beef (large, top round or flank, about ¼ inch thick)
- 4 tsp mustard (preferably Dijon or German mustard)
- 4 slices bacon
- 1 large onion (thinly sliced)
- 2 pickles (cut into thin strips)
- salt (to taste)
- pepper (to taste)
- 2 tbsp vegetable oil or butter
- 1 cup beef broth
- 1 cup red wine (optional, or substitute with more broth)
- 2 carrots (chopped)
- 1 stalks celery (chopped)
- 1 bay leaf
- fresh parsley (chopped, for garnish)
For the Rouladen:
For Braising:
Instructions
- Lay out each slice of beef and season lightly with salt and pepper. Spread a thin layer of mustard over each slice. Place a slice of bacon, a few onion slices, and a few pickle strips on top of each beef slice.
- Starting at the narrow end, roll up each slice tightly and secure it with toothpicks or cooking twine.
- In a large pot or Dutch oven, heat the oil over medium-high heat. Brown the beef rolls on all sides until golden brown. Remove the rolls and set them aside.
- In the same pot, add any remaining onions, chopped carrots, and celery. Sauté until softened, about 5 minutes.
- Pour in the red wine (if using) and scrape up any browned bits from the bottom. Add the beef broth and bay leaf.
- Return the beef rolls to the pot, making sure they're mostly submerged in the liquid. Cover the pot and simmer on low heat for 1.5 to 2 hours, or until the beef is tender.
- Remove the Rouladen and set them aside, keeping them warm. Strain the cooking liquid, discarding the solids, and return the liquid to the pot. Simmer until it’s reduced and thickened slightly. You can also thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) if desired.
- Serve the Rouladen hot with the gravy poured on top. Garnish with fresh parsley.