4 large slices of beef top round or rump, about 1/4-inch thick (ask your butcher for rouladen cuts)
4 teaspoons mustard (Dijon or German mustard)
4 slices bacon
1 large onion, thinly sliced
2-3 small pickles, sliced into thin strips (about 4 inches long)
Salt and pepper, to taste
Kitchen twine or toothpicks for securing the rolls
For the Gravy:
1 tablespoon butter or oil
1 medium onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 cup beef broth
1/2 cup red wine (optional, or replace with more broth)
2 bay leaves
1 teaspoon dried thyme
1 teaspoon cornstarch (for thickening, optional)
Instructions:
1. Prepare the Beef:
Lay out the beef slices on a cutting board. Lightly pound them with a meat mallet if necessary to make them even and thinner.
Season both sides of each slice with salt and pepper. Spread a thin layer of mustard over one side of each slice.
2. Add the Filling:
On the mustard-covered side, place a slice of bacon, a few strips of onion, and a few pickle slices along the width of the beef slice.
Roll each piece of beef tightly, starting from the narrow end. Secure the roll with kitchen twine or toothpicks to keep everything in place.
3. Sear the Rouladen:
Heat the butter or oil in a large Dutch oven or heavy pot over medium-high heat. Add the rouladen and brown on all sides, about 8-10 minutes. Remove the rouladen and set aside.
4. Prepare the Gravy Base:
In the same pot, add the chopped onion, carrot, and celery. Sauté for 5-7 minutes until softened. Stir in the garlic and cook for another minute.
Add the tomato paste and cook for 2 minutes, stirring to combine.
5. Deglaze and Simmer:
Pour in the red wine (if using) and beef broth, scraping up any browned bits from the bottom of the pot. Add the bay leaves and thyme.
Return the seared rouladen to the pot, nestling them into the gravy. Bring the liquid to a simmer, then cover and reduce the heat to low. Let the rouladen braise for 60-90 minutes, or until the beef is tender.
6. Make the Gravy:
Once the rouladen is cooked, remove them from the pot and set aside. Strain the gravy to remove the vegetables, or blend them with an immersion blender for a thicker sauce.
If the gravy is too thin, you can whisk cornstarch with a tablespoon of water and stir it into the gravy to thicken it.
7. Serve:
Remove the twine or toothpicks from the rouladen and serve them with the rich gravy spooned on top. They’re traditionally paired with mashed potatoes, spaetzle, or boiled potatoes, and red cabbage or braised vegetables.
