German Beef Rouladen with Mustard and Pickles

Ingredients

• 4 beef slices (approximately 6x4 inches / 15x10 cm) 4 beef slices (approximately 6x4 inches / 15x10 cm)
• 4 tablespoons Dijon mustard 4 tablespoons Dijon mustard
• 4 slices bacon 4 slices bacon
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 small pickles, sliced lengthwise 4 small pickles, sliced lengthwise
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1/2 cup (120ml) red wine 1/2 cup (120ml) red wine
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 38g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Lay the beef slices flat and spread a tablespoon of Dijon mustard on each slice.
2. 2.
   Place a slice of bacon, a tablespoon of chopped onion, and a pickle slice on top of each beef slice.
3. 3.
   Season with salt and pepper.
4. 4.
   Roll up each beef slice tightly and secure with toothpicks.
5. 5.
   Heat the vegetable oil in a large skillet over medium-high heat.
6. 6.
   Brown the beef rolls on all sides until nicely seared.
7. 7.
   Remove the rolls from the skillet and set aside.
8. 8.
   In the same skillet, add the beef broth and red wine, scraping the bottom to release any browned bits.
9. 9.
   Return the beef rolls to the skillet and bring the liquid to a simmer.
10. 10.
    Cover and cook over low heat for about 1.5 to 2 hours, or until the beef is tender.
11. 11.
    Remove the beef rolls from the skillet and keep warm.
12. 12.
    In a small bowl, whisk together the flour with a few tablespoons of water to make a slurry.
13. 13.
    Gradually whisk the slurry into the cooking liquid in the skillet.
14. 14.
    Cook over medium heat until the gravy thickens.
15. 15.
    Remove the toothpicks from the beef rolls and serve them with the gravy.
16. 16.
    Garnish with fresh parsley.

Treat your ingredients with care...

• Beef slices — Choose thinly sliced beef suitable for rolling, such as top round or sirloin. If the slices are too thick, pound them gently to achieve the desired thickness.
• Pickles — Opt for dill pickles for their tangy flavor. Make sure to slice them lengthwise to fit nicely within the beef rolls.
• Bacon — Use thinly sliced bacon to ensure it cooks properly within the rolls.
• Red wine — Choose a dry red wine, such as Cabernet Sauvignon or Merlot, to add depth of flavor to the gravy.
• Toothpicks — Soak the toothpicks in water for a few minutes before using them to secure the beef rolls. This will prevent them from burning during cooking.

Tips & Tricks

• For a richer flavor, marinate the beef rolls in the refrigerator for a few hours or overnight before cooking.
• If you prefer a thicker gravy, increase the amount of flour in the slurry.
• To save time, you can prepare the beef rolls in advance and refrigerate them until ready to cook.
• If toothpicks are not available, you can use kitchen twine to secure the rolls.
• Leftover rouladen can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Serving advice

Serve the German Beef Rouladen with a generous amount of the flavorful gravy spooned over the rolls. Accompany the dish with traditional sides such as mashed potatoes, red cabbage, and spaetzle. The combination of the tender beef, tangy filling, and rich gravy pairs perfectly with the creamy potatoes and the sweet and sour flavors of the cabbage. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the beef rolls on a platter, placing them seam-side down to showcase their beautiful shape. Pour the gravy over the rolls, allowing it to pool around them. Garnish with fresh parsley sprigs for an elegant touch. Serve the rouladen alongside the sides, creating a visually appealing and appetizing presentation.