Ingredients
Scale
For the Rouladen:
- 4 slices beef top round, thinly sliced (about 1/4 inch thick)
- 4 teaspoons German mustard (or Dijon mustard)
- 4 slices bacon
- 1 large onion, finely sliced
- 4 small pickles, sliced lengthwise
- Salt and pepper to taste
- Toothpicks or kitchen twine, for securing
For the Gravy:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup red wine (optional)
- 1 tablespoon tomato paste
- Salt and pepper to taste
- Bay leaf (optional)
Instructions
- Prepare the Beef:
- Lay out the beef slices on a work surface. Pound them gently with a meat mallet to flatten them further if necessary. Season both sides with salt and pepper.
- Add the Fillings:
- Spread a teaspoon of mustard on each slice. Place a slice of bacon, some slices of onion, and a pickle on one end of each beef slice.
- Roll and Secure:
- Roll up the beef slices tightly around the filling, starting from the end with the filling. Secure each roll with toothpicks or kitchen twine.
- Brown the Rouladen:
- In a heavy-bottomed pan or Dutch oven, heat the vegetable oil over medium-high heat. Brown the rouladen on all sides, then remove them from the pan and set aside.
- Make the Gravy:
- In the same pan, add a bit more oil if needed. Stir in the flour to make a roux, cooking for a minute or two. Gradually whisk in the beef broth and red wine, if using. Add the tomato paste and bay leaf. Bring to a simmer, stirring constantly until the gravy thickens. Season with salt and pepper.
- Braise the Rouladen:
- Return the rouladen to the pan, spooning some of the gravy over them. Cover and simmer on low heat for about 1 to 1.5 hours, or until the meat is tender.
- Serve:
- Carefully remove the toothpicks or twine from the rouladen. Serve them with the gravy and your choice of side dishes.
Tips:
- Meat Selection: Ask your butcher for beef top round slices specifically for rouladen, or buy a top round and slice it thinly at home.
- Cooking Time: Adjust the braising time based on the thickness of the beef slices. The goal is for the beef to become very tender.
- Thickening Gravy: If the gravy is too thin after cooking, you can remove the rouladen and bring the gravy to a boil. Mix a little cornstarch with water and whisk it into the boiling gravy to thicken it.
- Serving Suggestions: Traditional sides include mashed potatoes, spaetzle, or boiled potatoes, and red cabbage or green beans.