Beef Rouladen

Tonight’s dinner is a big hit with family and friends, but sometimes I just want to enjoy this meal by myself. It does take a bit more planning and preparation than most of my recipes, but the results are worth the effort. Basically, rouladen is a German dish of thin beef steak slathered with stone ground mustard and wrapped around bacon, onions, carrot, and pickle, then seared and braised until tender. The braising liquid is the base for a flavorful gravy – perfect over spaetzle or potatoes as an accompaniment. Don’t be afraid of this recipe as your effort will be well rewarded.

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Beef Rouladen

Prep time: 10 mins

Cook time: 2 hours 20 mins

Total time: 2 hours 30 mins

Serves: 2

Ingredients

2 or 3 thin steaks
2 to 3 tbsp stone ground mustard
6 to 9 slices of bacon
2 or 3 carrots, peeled and cut in half lengthwise
2 or 3 dill pickle spears
½ onion, thinly sliced
1 tbsp butter
1 tbsp vegetable oil
1 bay leaf
1 cup of beef broth (plus ¼ cup more for the slurry)
1 cup red wine (optional)
2 tbsp flour
½ cup of sour cream
kosher salt
freshly cracked black pepper

Instructions

Heat the oven to 375 degrees.
Partially cook the bacon for 10 minutes on a large baking sheet.
Set the bacon aside when done.
Heat a small frying pan over Medium heat, place 1 tablespoon of bacon drippings and when bubbling lightly, add the onion.
Cook the onion until almost translucent, approximately 3 or 4 minutes. Set the onions aside with the bacon.
On a large cutting board, lightly salt and pepper one side of the steaks.
On the unseasoned side, spread 1 tablespoon of mustard.
Add the bacon over the mustard.
Spread some of the onions over the bacon.
Place the carrot and pickle at one end roll up the steak, securing with twine or toothpicks.
When all the rolls are ready, heat a large saute pan over medium heat and add 1 tablespoon of butter and 1 tablespoon of bacon drippings.
Brown the rolls on all sides, turning carefully.
When browned on all sides, add 1 cup of wine and deglaze the pan.
Add 1 cup of beef broth and the bay leaf.
Reduce the heat to a low simmer and cover.
Cook for 1½ hours, carefully turning halfway through.
When done, remove the rouladen to a platter and cover with foil to keep the rolls warm.
Remove the bay leaf.
In a small bowl, mix 2 tbsp flour and ¼ cup of beef broth into a slurry.
Add the slurry to the braising liquid and increase the heat to Medium.
Bring the gravy to a stout simmer, whisking the gravy to ensure no lumps form.
As the gravy thickens, reduce heat to Medium-Low and whisk in the sour cream.
Remove the toothpicks before serving and plate the rolls, spooning the gravy over top as desired.

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Heat the oven to 375 degrees. Partially cook the bacon for 10 minutes on a large baking sheet. Set the bacon aside when done.Heat a small frying pan over medium, place 1 tbsp of bacon drippings and when bubbling lightly, add the onion.

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Cook the onion until almost translucent, about 3 – 4 minutes. Set the onions aside with the bacon.

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On a large cutting board, lightly salt and pepper one side of the steaks. One the unsalted/unpeppered side, spread 1 tbsp of mustard.

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Add the bacon over the mustard.

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Spread some of the onions over the bacon.

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Place the carrot and pickle at one end roll up the steak, securing with twine or toothpicks.

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When all the rolls are ready, heat a large saute pan over medium heat and add 1 tbsp of butter and 1 tbsp of bacon drippings. Brown the rolls on all sides, turning carefully.

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When browned on all sides, add 1 cup of wine and deglaze the pan. Next add 1 cup of beef broth and the bay leaf.

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Reduce the heat to a low simmer and cover. Cook for 1 1/2 hours, carefully turning halfway through. When done, remove to a platter and cover with foil to keep the rolls warm. Remove the bay leaf.

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In a small bowl, mix 2 tbsp flour and 1/4 cup of water (or beef broth if available) into a slurry. Add the slurry to the braising liquid and increase the heat to medium. Bring the gravy to a stout simmer, whisking the gravy to ensure no lumps form. As the gravy thickens, reduce heat to medium low and whisk in the sour cream.

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