Classic German Beef Rouladen

Prepare the Rouladen

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

Sear and Braise

1. 1In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
2. 2Sear the rouladen on all sides until deeply browned. Remove the rouladen from the pot and set aside.
3. 3Add the remaining sliced onions to the pot and sauté until softened and lightly browned, about 5-7 minutes.
4. 4Sprinkle the flour over the onions and cook, stirring, for 1 minute to form a roux.
5. 5Stir in the tomato paste and cook for another minute.
6. 6Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot.
7. 7Add the bay leaf to the pot. Bring the liquid to a simmer.
8. 8Return the seared rouladen to the pot, nestling them into the liquid. Ensure the liquid comes about halfway up the sides of the rouladen.
9. 9Cover 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. 1Remove the rouladen from the pot and tent loosely with foil. Remove and discard the bay leaf.
2. 2Skim 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. 3Season the gravy with salt and pepper to taste.
4. 4Remove the kitchen twine or toothpicks from the rouladen.
5. 5Serve the rouladen hot, generously spooning the rich gravy over them. Traditionally served with mashed potatoes or red cabbage.