BEEF ROULADEN

Beef Rouladen image

This traditional German dish is so tasty! Moist, tender and flavorful, this recipe is a great way to enjoy this protein.

Provided by Francine Lizotte

Categories Beef

Time 1h55m

Number Of Ingredients 25

Ingredients

ROULADEN
4 slice (4 to 5 oz. each) cheap beef (such as inside round, rump, flap meat, chuck, etc), to about 1/4-inch thick
ground himalayan sea salt, to taste and divided
freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
smoked paprika, to taste
4 Tbsp dijon mustard, or more as needed (substitute mittelscharf or meerrettich-senf)
8 slice black forest ham
12 slice dill pickles, sliced lengthwise
24 slice onions, or as needed
GRAVY
2 Tbsp butter
2 Tbsp vegetable oil such as canola
1 c onions, chopped
1 large clove garlic, pressed
1/2 c dry red wine
3 c low-sodium beef broth
1 Tbsp tomato paste
1/2 Tbsp worcestershire sauce
1 Tbsp fresh thyme leaves, chopped (substitute 1 tsp. dried thyme)
1 1/2 Tbsp cornstarch (mixed with 1/2 cup cold water)
1/4 c 35% heavy cream
ground himalayan sea salt, to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
1/2 tsp dijon mustard, or to taste (substitute mittelscharf or meerrettich-senf)
1 Tbsp fresh chopped parsley, for garnish

Steps:

1. Season the beef slices on one side with salt, black pepper and paprika. Add mustard and spread to cover the surface. Place 2 slices ham per beef slice, leaving a small space around the edges before adding 3 sliced pickles. Add sliced onions to cover the empty spots without crowding it.
2. Preheat oven to 350ºF
3. To roll; starting from the large end, fold in the sides while rolling, keeping it nice and tight. Tie the ends and middle of the rolls with kitchen twine; season with more salt and pepper.
4. In a Dutch oven over medium-high heat, add butter and vegetable oil. When sizzling, place rouladen and sear on all sides, about 2 minutes. Transfer to a plate while making the gravy.
5. Reduce heat to medium and add onions; sauté for 2 minutes, scraping the bottom to dislodge any brown bits. Add garlic and sauté for 30 seconds. Add red wine, broth, tomato paste, Worcestershire sauce, and thyme. Stir well, increase the heat to high, return the rouladen and any accumulated juices and bring to a boil. Cover and transfer to preheated oven; cook for 1 ½ hours.
6. Half way through cooking, remove from the heat and rotate the rouladen. Return to the oven and cook for the remaining time.
7. When cooking time is up; transfer rouladen to a plate and cover with foil to keep them warm. Increase the heat to medium-high and bring to a full boil. Add cornstarch mixture and stir constantly for 2 minutes. Reduce the heat to medium and add heavy cream; stir well. Taste and adjust if necessary. Add mustard and whisk until well incorporated.
8. Cut the kitchen twine and spoon gravy over. Served with red cabbage and mashed potatoes. Makes 4 rouladen
9. To view this recipe on YouTube, click on this link >>>> https://youtu.be/B1Ekk4yhz2w

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