- Beef Rouladen
- Ask the butcher to thinly slice top round into 6 – ¼-inch thick slices. I like to have pieces of beef the size of your hand, and I usually have to cut the top round pieces in half if they are really big. You want to have 12 pieces of beef total for 2 servings per person. You can make the vegetable mixture and beef rolls the day before and store in the refrigerator. I like to make German red cabbage and spätzle to serve with this, but you can also make egg noodles.
- Serves 6
- 2 1/2 lbs. top round steak, sliced into ¼-inch
- 6 slices bacon, chopped
- 1 onion, thinly sliced
- 2 carrots, grated
- 3 dill pickles, chopped
- 1 cup red wine
- 3 cups beef stock
- 2 tablespoons of tomato paste
- Dijon mustard
- salt and pepper
- 3 tablespoons olive oil
- 3 tablespoons cornstarch
- 3 tablespoons water
In a Dutch oven cook bacon until browned. Remove and set aside. Add onions to skillet and sauté until lightly browned. Add carrots and lightly season with salt and pepper. Cook until carrots are soft but not browned. Add bacon and dill pickles and mix well. Remove to a bowl and set aside to cool. Set aside Dutch oven but do not clean.
Cover a large cutting board with plastic wrap (for easy clean up) and lay out pieces of beef. Season beef with salt and pepper. Use a pastry brush and spread Dijon mustard on meat. Add cooled vegetable mixture on beef and spread evenly. Roll beef up as tightly as possible and secure meat with toothpicks.
Preheat oven to 325 degrees.
Add olive oil to Dutch oven and heat over medium high heat. Add beef rolls and allow to brown on all sides. Add tomato paste and cook for 1 minute. Add wine and stock. Add any remaining vegetable mixture to the pan. Bring to a boil and cover. Place in oven and cook for 2 hours.
In a small bowl, mix cornstarch and water and gently add some of the slurry to the pan and gently stir. Add more slurry if you want it a little thicker. Taste for seasoning.
Serve beef rolls over noodles and ladle sauce over.