German Beef Rouladen
Ingredients:
4 slices top round beef, about 1/4 inch thick
Salt and freshly ground black pepper, to taste
4 teaspoons German mustard (substitute with Dijon or spicy mustard if needed)
4 slices bacon
1 onion, thinly sliced
4 small dill pickles, sliced lengthwise
1 tablespoon vegetable oil
1 cup beef broth
Directions:
-Start by preparing the beef slices on a clean work surface. Use a meat mallet for tenderizing, if necessary, to achieve an even thickness. Season with salt and pepper.
-Spread a teaspoon of mustard over each beef slice, then layer with a slice of bacon, onion slices, and a dill pickle.
-Roll up the beef slices tightly, securing the edges to keep the filling inside. Use toothpicks or kitchen twine for this.
-In a heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high. Brown the rouladen on all sides, then remove from the pan.
-Deglaze the pan with beef broth, ensuring to scrape up the flavorful browned bits.
-Return the rouladen to the pan, add the rest of the broth, and simmer covered on low heat for 1 to 1.5 hours until tender.
-Once cooked, remove the rouladen, and if desired, thicken the pan juices with a flour or cornstarch slurry for gravy.
-Serve the rouladen with gravy, removing any toothpicks or twine beforehand.
Variations & Tips:
-For a gluten-free alternative, use gluten-free flour or cornstarch to thicken the gravy.
-Smoked bacon can enhance the dish’s flavor complexity.
-Adding a splash of red wine to the broth during deglazing can enrich the sauce.
-Consider experimenting with additional fillings like chopped mushrooms or horseradish for a twist.
-Rouladen leftovers make for an excellent next-day meal, served cold or reheated gently.
