Ingredients
4 slices top round beef, about 1/4 inch thick
Salt and freshly ground black pepper, to taste
4 teaspoons German mustard (substitute with Dijon or spicy mustard if needed)
4 slices bacon
1 onion, thinly sliced
4 small dill pickles, sliced lengthwise
1 tablespoon vegetable oil
1 cup beef broth
Preparation
Start by preparing the beef slices on a clean work surface. Use a meat mallet for tenderizing, if necessary, to achieve an even thickness. Season with salt and pepper.
Spread a teaspoon of mustard over each beef slice, then layer with a slice of bacon, onion slices, and a dill pickle.
Roll up the beef slices tightly, securing the edges to keep the filling inside. Use toothpicks or kitchen twine for this.
In a heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high. Brown the rouladen on all sides, then remove from the pan.
Deglaze the pan with beef broth, ensuring to scrape up the flavorful browned bits.
Return the rouladen to the pan, add the rest of the broth, and simmer covered on low heat for 1 to 1.5 hours until tender.
Once cooked, remove the rouladen, and if desired, thicken the pan juices with a flour or cornstarch slurry for gravy.
Serve the rouladen with gravy, removing any toothpicks or twine beforehand.
Variations & Tips:
For a gluten-free alternative, use gluten-free flour or cornstarch to thicken the gravy.
Smoked bacon can enhance the dish’s flavor complexity.
Adding a splash of red wine to the broth during deglazing can enrich the sauce.
Consider experimenting with additional fillings like chopped mushrooms or horseradish for a twist.
Rouladen leftovers make for an excellent next-day meal, served cold or reheated gently.
