Classic German Beef Rouladen

Prepare the Rouladen

1. Place the beef slices between two pieces of plastic wrap and pound them to an even thickness of about 1/8 inch.
2. Season the pounded beef slices generously with salt and pepper on one side.
3. Spread about 1/2 tablespoon of Dijon mustard evenly over the seasoned side of each beef slice.
4. Lay two strips of bacon on top of the mustard, followed by a quartered pickle and a sprinkle of sliced onions.
5. Carefully roll up the beef slices tightly, tucking in the sides as you go, to enclose the filling.
6. Secure each roulade with kitchen twine or toothpicks to prevent it from unrolling during cooking.

Sear and Braise

1. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
2. Sear the rouladen on all sides until deeply browned. Remove the rouladen from the pot and set aside.
3. Add the remaining sliced onions to the pot and sauté until softened and lightly browned, about 5-7 minutes.
4. Sprinkle the flour over the onions and cook, stirring, for 1 minute to form a roux.
5. Stir in the tomato paste and cook for another minute.
6. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot.
7. Add the bay leaf to the pot. Bring the liquid to a simmer.
8. Return the seared rouladen to the pot, nestling them into the liquid. Ensure the liquid comes about halfway up the sides of the rouladen.
9. Cover the pot tightly, reduce the heat to low, and simmer gently for 3 hours, or until the beef is fork-tender. Alternatively, you can braise in a preheated oven at 300°F (150°C).

Finish and Serve

1. Remove the rouladen from the pot and tent loosely with foil. Remove and discard the bay leaf.
2. Skim off any excess fat from the surface of the braising liquid. For a thicker gravy, you can simmer the liquid uncovered for a few minutes, or thicken with a cornstarch slurry if desired.
3. Season the gravy with salt and pepper to taste.
4. Remove the kitchen twine or toothpicks from the rouladen.
5. Serve the rouladen hot, generously spooning the rich gravy over them. Traditionally served with mashed potatoes or red cabbage.