Beef Rouladen

Ingredients

• 1½ lb beef round steaks, thinly sliced (e.g., top round or sirloin)
• 4 slice bacon
• 2 dill pickles
• 1 yellow onion
• 2 tbsp Dijon mustard
• 2 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 3 cup beef broth
• ½ cup red wine (optional) (optional)
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Pound beef slices to about 1/4 inch thickness. Season both sides with salt and pepper.
2. Spread a thin layer of Dijon mustard on one side of each beef slice. Place one bacon slice, half a pickle, and a few slices of onion on the mustard-covered end of each beef slice.
3. Roll up the beef tightly, tucking in the sides, and secure with kitchen twine or toothpicks.
4. Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the rouladen on all sides until browned, then remove from pot.
5. Add remaining chopped onion to the pot and sauté until softened, about 5 minutes. Stir in flour and cook for 1 minute.
6. Gradually whisk in beef broth and red wine (if using), scraping up any browned bits. Bring to a simmer.
7. Return the rouladen to the pot, ensuring they are mostly submerged. Cover and braise in a preheated 325°F (160°C) oven for 2-2.5 hours, or until beef is very tender.
8. Remove rouladen from the pot, remove twine/toothpicks. Skim fat from the gravy if desired, and season to taste. Serve rouladen with gravy, garnished with fresh parsley if using.