German Beef Rouladen (Print Version)
# Ingredients:
01 -
8 slices top round beef (4x6 inches, 1/4 inch thick).
02 -
1/3 cup German yellow mustard.
03 -
8 slices bacon.
04 -
8 medium German pickles, sliced lengthwise.
05 -
1 medium yellow onion, chopped.
06 -
1 tablespoon butter.
07 -
1 tablespoon cooking oil.
08 -
1 medium yellow onion, chopped.
09 -
1 clove garlic, minced.
10 -
1 small leek, chopped.
11 -
1 large carrot, chopped.
12 -
1 large celery stalk, chopped.
13 -
1 cup dry red wine.
14 -
2 cups strong beef broth.
15 -
1 tablespoon tomato paste.
16 -
1 bay leaf.
17 -
1 teaspoon sugar.
18 -
Salt and black pepper.
19 -
4 tablespoons chilled butter.
20 -
Cornstarch or flour for thickening.
# Instructions:
01 -
Pound beef slices slightly thinner than 1/4 inch. Spread with mustard, season with salt and pepper.
02 -
Layer bacon, pickles, and onions on beef. Roll up, tucking sides, secure with toothpicks or twine.
03 -
Heat butter and oil in Dutch oven. Brown rouladen well on all sides. Remove and set aside.
04 -
Cook vegetables in same pot until softened. Add wine, broth, tomato paste, and seasonings.
05 -
Return rouladen to pot. Cook covered at 325°F for 90 minutes or until tender.
06 -
Remove rouladen. Strain liquid, thicken with cornstarch or flour, add cold butter. Return rouladen to gravy.
# Notes:
01 -
Makes 2 rouladen per person.
02 -
Can be cooked on stovetop or in oven.
03 -
Gravy can be made clear or creamy.