Beef Rouladen
This is a dish of patience and heavy pans. It relies on the contrast between the sharp acidity of the pickle and the rich, slow-cooked beef.
Mind your tension.
The meat needs to be pounded thin enough to roll easily, but not so thin it tears. Use a heavy pan that holds heat well to ensure a consistent sear.
- Meat mallet
- Heavy-bottomed Dutch oven
- Kitchen twine or toothpicks
What goes in.
- 4beef top round or sirloin slices, 1/4 inch thick
- 4 tbspstrong Dijon mustard
- 4 slicesthick-cut bacon
- 1large yellow onion, finely diced
- 4dill pickles, cut into spears
- 2 tbspall-purpose flour
- 2 cupsbeef stock
- 1/2 cupred wine
- 2 tbspneutral oil
Developing the fond
Do not rush the browning of the meat rolls; that dark residue left in the bottom of the pan is the foundation of your sauce. Once the rolls are out, scrape that base up with the wine before adding the stock.
The method.
Prep the meat
Lay the beef slices flat and pound them with a mallet until they are uniform in thickness. Season with salt and pepper.
Assemble
Spread mustard over one side of each slice. Lay a slice of bacon, some diced onion, and a pickle spear at one end. Roll the beef tightly, tucking in the sides, and secure with twine.
Sear
Heat oil in the Dutch oven over medium-high. Brown the rolls on all sides until they develop a dark crust. Remove them from the pot.
Deglaze
Add the remaining onions to the pot, cooking until soft. Pour in the wine and scrape the bottom with a wooden spoon to release the brown bits.
Braise
Return the rolls to the pot. Add beef stock until the rolls are half-submerged. Cover and simmer on low for 90 minutes.
Finish the sauce
Remove the rolls. Whisk a small amount of flour with water and stir it into the simmering liquid to thicken into a gravy.
Other turns to take.
Traditional German
Add a thin slice of carrot inside the roll for sweetness.
Cream-finished
Stir two tablespoons of sour cream into the sauce at the very end for a richer finish.
When it doesn't go to plan.
Ask your butcher to slice the beef 'for Rouladen' to save yourself the effort of slicing it perfectly thin.
If using toothpicks to secure the rolls, count them as you put them in so you ensure you have removed every one before serving.
Let the finished rolls rest for 5 minutes before cutting the twine; this keeps the filling inside.
The ones that keep coming up.
Can I make this in advance?
Yes. The flavor often improves after sitting overnight in the refrigerator. Reheat gently on the stove.
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