Rouladen

🧂 Ingredients

• 5 slices top round beef steak

  sliced horizontally about ¼” thick (have your butcher do this)
• Kosher salt

  to taste
• freshly ground black pepper

  to taste
• 5 tablespoons prepared yellow German mustard
• 10 slices bacon
• 5 medium dill pickles

  sliced lengthwise into 2 to 4 slices depending on their size
• 1 medium yellow onion

  chopped

• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium yellow onion

  chopped
• 1 large carrot

  peeled and chopped 

• 1 large celery stalk

  chopped 

• 2 large cloves garlic

  minced
• ½ cup soy sauce
• 2 cups low-sodium beef broth
• 1 tablespoon tomato paste
• Kosher salt

  to taste
• black pepper

  to taste 

• 2 tablespoons chilled unsalted butter
• 2 tablespoons cornstarch
• 1 tablespoon water
• Chopped fresh parsley

  optional garnish

Instructions

• 1 For the rouladen: Lay out the beef slices on a flat surface and gently pound
  them with a meat mallet until they’re a little thinner than ¼". Take care to not
  pound holes in the beef. Season beef with salt and black pepper, to taste.
• 2 Spread a tablespoon of yellow mustard evenly onto each beef slice, and then add
  two slices of bacon. Place sliced pickle horizontally on one end of each beef
  slice, then sprinkle chopped yellow onion over the top of the entire beef slice.
  Repeat this layering of ingredients with all beef pieces.
• 3 Starting from the end with the pickle, roll up each beef slice tightly. Secure
  each roll with a toothpick. 
• 4 In a Dutch oven or large skillet (make sure you have a lid that fits) over
  medium-high heat, melt the butter with the olive oil.
• 5 Add the rouladen to the Dutch oven and brown them on all sides until they are
  nicely seared. Once browned, remove them from the skillet and set aside. 
• 6 For the gravy: To the same Dutch oven, add the chopped onion, carrot, and
  celery. Sauté until the vegetables are tender. Then stir in the garlic and sauté
  for 1 more minute.
• 7 Stir in the soy sauce, beef broth, and tomato paste. Bring the mixture to a
  simmer.
• 8 Return the browned rouladen to the Dutch oven, making sure they are submerged in
  the liquid. If needed, add more beef broth to cover the rouladen.
• 9 Reduce the heat to low, cover the Dutch oven, and let it simmer gently for 1½ to
  2 hours, or until the beef is absolutely tender. Then remove the rouladen from
  the Dutch oven, and remove the toothpicks. 
• 10 Carefully pour the hot cooking broth and vegetables through a strainer set over
  a bowl, and reserve the cooking broth. Return the strained cooking broth back to
  the Dutch oven and bring to a simmer. 
• 11 In a small cup or bowl, mix the cornstarch and water to make a slurry. Slowly
  pour the cornstarch slurry into the simmering cooking broth, whisking
  continuously. Let simmer for a few minutes, until the gravy thickens to your
  desired consistency. If you'd like it thicker, make another batch of slurry and
  repeat. Taste test the gravy, then season with salt and black pepper if needed.
• 12 Remove the Dutch oven from the heat. Then sir in the chilled butter until it
  melts and gives the gravy a glossy finish.
• 13 To serve: Place the rouladen in a low wide serving bowl or platter. Spoon the
  gravy over the rouladen. If desired, garnish with chopped fresh parsley.

Nutrition Info