Beef Rouladen

Name: Beef Rouladen
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 6 slices beef round ( or thinly sliced flank steak*, ¼-inch); 3 tablespoons yellow mustard; 6 slices bacon (uncooked ); 1 white onion (or yellow onion, thinly sliced); 6 dill pickles; 1 tablespoon butter; 2 cups reduced sodium beef broth; ¼ cup dill pickle juice; 1 (8 ounce) can mushrooms (with juices, optional); ½ teaspoon salt; ¼ teaspoon black pepper; 3 tablespoons cornstarch (more as needed); prepared mashed potatoes (or elbow macaroni for serving)

Classic German beef rouladen rolled with mustard, bacon, onions, and pickles, then slow-braised until tender then topped with a rich homemade gravy.

⏱️ 130 menit 🔪 Persiapan: 20 menit 🔥 Masak: 110 menit 📊 Sulit 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: Spend With Pennies

Bahan-bahan

6 porsi

6 slices beef round ( or thinly sliced flank steak*, ¼-inch)
3 tablespoons yellow mustard
6 slices bacon (uncooked )
1 white onion (or yellow onion, thinly sliced)
6 dill pickles
1 tablespoon butter
2 cups reduced sodium beef broth
¼ cup dill pickle juice
1 (8 ounce) can mushrooms (with juices, optional)
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons cornstarch (more as needed)
prepared mashed potatoes (or elbow macaroni for serving)

Langkah-langkah

Preheat the oven to 325°F.
Place the beef slices on a cutting board and gently pound with a meat tenderizer to ¼-inch thickness.
Spread a thin layer of mustard over each slice and season with salt and pepper.
Add a slice of bacon to each piece of beef and top with onions and a dill pickle.
Roll each rouladen jelly-roll style and secure with toothpicks or kitchen twine.
In a Dutch oven, heat the butter over medium heat. Add the beef rolls and brown on each side.
Add the beef broth to the Dutch oven, scraping up any brown bits in the bottom of the pan. Add the canned mushrooms with juices if using and ¼ cup pickle juice (and extra onions if desired). Cover and roast 90-120 minutes or until fork-tender.
Transfer the rouladen to a plate and cover with foil to keep warm, leaving the juices in the Dutch oven.
Heat juices over medium-high heat until boiling, making sure to scrape up any brown bits. In a small bowl, mix cornstarch with 3 tablespoons of cold water. Slowly add the cornstarch mixture to the boiling broth while whisking to reach the desired thickness. You may not need all of the cornstarch mixture.
Serve rouladen over mashed potatoes or elbow macaroni with gravy.