Beef Rouladen (Rinderrouladen)

Method12 steps · about 2 hr 30 min

1. 1

   Step 1: For the oven-braising route, preheat the oven to 320°F /160°C and use a covered oven-safe pot. Otherwise use the covered stovetop route below.

2. 2

   Step 2: Pat the 1½ lb chosen steak dry. Cut into 8 thinner pieces and flatten each with the flat side of a meat mallet inside a sturdy food-safe bag or between sheets.

   Uses 1½ lb flank steak OR top-round steak

3. 3

   Step 3: Halve and slice the 4 small onions, or 2 large onions. Cut the 8 thin bacon slices into 16 halves. Have butcher’s twine or toothpicks ready for securing the rolls.

   Uses 4 small yellow onions OR 2 large yellow onions, divided · 8 thin slices bacon, cut into 16 halves;2 halves per roulade

4. 4

   Step 4: Divide the 8 tsp mild mustard across the 8 flattened steak pieces and season with salt and pepper. Add sliced onions, 5 pickle chips and 2 bacon halves to each piece. Reserve any unused sliced onion for the braising vegetables.

   Uses eight flattened steak pieces · 8 teaspoons mustard (Use a mild mustard like Dijon. I used locally sourced mustard this time.) · Salt to taste for meat and braise · Black pepper to taste for meat and braise · sliced filling onions · 40 dill pickle chips · sixteen bacon half-slices

5. 5

   Step 5: Roll the filled steaks tightly and secure with twine or toothpicks. Melt the 30 g butter in a large skillet over medium-high heat.

   Uses eight filled steak pieces · 30 grams butter

6. 6

   Step 6: Brown the rouladen on all sides in the prepared butter, then transfer to a large covered braising pot, oven-safe if choosing that route.

   Uses secured rouladen · heated skillet butter

7. 7

   Step 7: Dice the celery (1 stalk) stalk and carrot (1) and slice the leek (1). Chop any remaining filling onion. Add these prepared vegetables to the skillet used for searing the meat and sauté until starting to turn golden.

   Uses 1 stalk celery · 1 carrot · 1 leek · remaining sliced filling onions

8. 8

   Step 8: Deglaze the vegetable skillet with a thin layer of the 375 ml chosen wine or beer. Let it reduce, then repeat with more of that same total until the full 375 ml is used. Add 500 ml chosen stock, 75 ml pickle juice and salt and pepper to taste.

   Uses sautéed braising vegetables and pan juices · 375 ml red wine OR mild low-hop dark beer for braising · 500 ml beef stock OR vegetable stock for braising · 75 milliliter pickle juice · Salt to taste for meat and braise · Black pepper to taste for meat and braise

9. 9

   Step 9: Pour the prepared skillet contents over the seared rouladen. Cover and braise for about 90 minutes in the 160°C oven, or gently on the stovetop over medium-low heat. Use one of these routes.

   Braise Rouladen · 90 minUses seared rouladen · braising vegetables and wine-stock liquid

10. 10

    Step 10: During braising, check about every 30 minutes and add optional extra chosen stock if needed to maintain liquid. After the initial 90 minutes, gently press a roulade with a spoon to test tenderness. If firm, continue another 30 minutes and reassess; top-round may take longer. Once tender, lift the rouladen from the liquid and keep warm.

    Uses braising rouladen and cooking liquid · Extra chosen stock as needed during braising, optional

11. 11

    Step 11: Strain the reserved braising liquid and bring it to a boil. Whisk the separate 1 tbsp sauce mustard with 1 tbsp cornstarch and a little cold water into a smooth slurry. Whisk into the boiling liquid and cook until the gravy reaches the desired consistency. Season with sauce salt and black pepper; adjust with optional extra wine or pickle juice to taste.

    Uses reserved braising liquid · 1 tbsp mild mustard for the sauce slurry · A little cold water as needed for the cornstarch slurry · 1 Tablespoon cornstarch · Salt to taste for finished gravy · Black pepper to taste for finished gravy · Extra red wine to taste for sauce adjustment, optional · Extra pickle juice to taste for sauce adjustment, optional

12. 12

    Step 12: Remove all twine or toothpicks. Serve the warm tender rouladen with the finished gravy and your chosen ready side dishes.

    Uses warm tender rouladen · finished thickened gravy