German
Rouladen
Beef rolls wrapped around mustard, smoked bacon, onion, and pickle, then braised into a deep wine-stock sauce.
6 servings · 45 minutes prep · 150 minutes cook
Ingredients
Main
- 6 whole thin beef top round slices, 5 oz each
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/3 cup spicy brown mustard
- 6 whole thin slices smoked bacon
- 1 whole yellow onion, thinly sliced
- 3 whole dill pickles, quartered lengthwise
- 2 tbsp avocado oil
- 1 whole carrot, diced
- 1 whole celery rib, diced
- 1 tbsp tomato paste
- 1 cup red wine
- 2 1/2 cups beef stock
- 1 whole bay leaf
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
Directions
Method
- Pound the beef slices evenly to 1/8 inch thick. Season with the salt and black pepper.
- Spread each slice with the mustard. Add 6 slices smoked bacon, the onion, and pickles, then roll tightly and secure with kitchen twine.
- Brown the rouladen in the avocado oil, 2-3 minutes per side. Transfer to a plate. Use the time as a guide; continue only until a deep brown crust forms on the contact surfaces.
- Brown the carrot and celery in the pot, about 5 minutes. Add the tomato paste and cook for 2 minutes, then add the red wine and reduce by half.
- Add the beef stock and bay leaf. Return the rouladen, cover, and simmer gently until fork-tender and about {{temperature:195°F}} in the center, 1 3/4-2 hours.
- Remove the rouladen and discard the bay leaf. Knead the butter and flour together, whisk into the sauce, and simmer until glossy, about 5 minutes.
- Remove the twine and serve the rouladen with the sauce.
