Beef Rouladen

Ingredients

• 8 thin slices beef round steak, about 1/4 inch thick
• 8 slices bacon
• 8 teaspoons Dijon mustard
• 2 medium onions, thinly sliced
• 8 dill pickle spears
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 cup beef broth
• 1/2 cup red wine
• 2 tablespoons tomato paste
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

1. Pound beef slices between plastic wrap until very thin and pliable.
2. Lay each beef slice flat and spread 1 teaspoon mustard on each.
3. Top each slice with 1 slice bacon, some sliced onions, and 1 pickle spear.
4. Roll up each slice tightly from one end and secure with toothpicks or kitchen twine.
5. Season rolls with salt and pepper on all sides.
6. Heat oil in a large Dutch oven over medium-high heat.
7. Brown the rouladen rolls on all sides, about 2-3 minutes per side. Remove and set aside.
8. In the same pot, sauté remaining onions until softened, about 3 minutes.
9. Stir in tomato paste and cook for 1 minute.
10. Add beef broth and red wine, scraping up browned bits from the bottom.
11. Return rouladen to the pot, cover, and simmer for 45-50 minutes until beef is tender.
12. Remove rouladen and tent with foil to keep warm.
13. Mix cornstarch with water to form a slurry and stir into the cooking liquid.
14. Simmer sauce for 2-3 minutes until thickened.
15. Pour sauce over rouladen and serve.

Notes

• Use a meat mallet to pound the beef slices evenly without tearing them.
• Prepare all filling components before starting assembly for efficiency.
• Toothpicks are easier than twine for securing rolls.
• The rouladen can be assembled 2-3 hours ahead and refrigerated before cooking.
• For best results, use a Dutch oven to maintain even heat distribution.
• Leftovers keep refrigerated for up to 3 days and reheat well.
• Serve with egg noodles or mashed potatoes to complement the rich sauce.