BONNIE'S GERMAN BEEF ROULADEN

BONNIE'S GERMAN BEEF ROULADEN image

Braised bundles of thinly sliced beef wrapped around stacker dill pickles, carrots, and onions, and smothered in a decadent wine gravy. Slow cooked in the Dutch oven until fork tender. Served with bacon dumplings or mashed potatoes. We love it over steamed rice. What's not to like? Enjoy!

Provided by BonniE !

Categories Beef

Time 3h

Number Of Ingredients 17

Ingredients

1 ½ pounds sirloin tip cut very thin
1 ½ large red onion sliced thin (or white onion is okay)
3 medium carrots cut into 8, four inch long, ¼ inch wide sticks
8 stacker sliced dill pickles, i like dill spears
8 slices of bacon or black forest deli ham
spicy brown mustard for spreading on meat
season with salt and coarse ground black pepper to taste
4 tablespoons vegetable oil for searing
2 tablespoons butter
GRAVY
6 cups of water
all purpose flour to thicken
2 ½ teaspoons beef soup base flavoring
¾ cup red wine, we prefer a lighter marsala wine
¼ teaspoon red pepper flakes
¼ teaspoon paprika
black coarse ground pepper and salt to taste

Steps:

1. Cook's Note: Prepare the beef. You can have your butcher cut the meat in less than ¼ inch slices. You will need one, 4 X 4 inch slice (or up to 4X6 inch slices) of thin meat to make one bundle of beef rouladen. Also, pre-sliced meat is available in most grocery stores. I Lay all the pieces on the cutting board and prepare the rouladen in an assembly line fashion.
2. ASSEMBLY: Season each slice of beef with salt and pepper. Spread each slice of beef with the spicy brown mustard, then add one slice of bacon cut in half. (or a slice of ham) Arrange the sliced onions across the width of the rouladen, followed by the slices of carrots and pickles. Roll up each rouladen and secure with a toothpick or tie bundle with kitchen twine like a package. Now sprinkle salt and pepper on the outside of the bundles.
3. Cook's Note: If you choose to have a larger bundle (the 6 inch slices of meat) for your rouladen, you can also add one more carrot and pickle to the bundle. If you are using bacon instead of ham, cut each slice of bacon in half.
4. SEARING In a large skillet, add vegetable oil and sear each rouladen over medium high heat on all sides. Depending on how large your skillet is, you may have to do this in batches. As each rouladen browns, remove it to the Dutch oven.
5. MAKING GRAVY This is an important step, because you must have enough gravy to keep the rouladen completely covered while cooking, serving and storing to prevent it from drying out. On medium low heat, use the same skillet you seared the rouladen in to make a brown gravy. (as you would for a roast) Add two tablespoons butter. Add flour and paprika to brown. Add beef soup base and water. Once the gravy starts to bubble and thicken, stir in the wine. Add the seasonings for the gravy. When it is done, do a taste test and adjust the seasoning if needed.
6. Finally, pour the entire skillet of gravy over the rouladen bundles in the Dutch oven. Remember, it must be covered for the entire cooking time. Everyone loves this gravy so you never end up with too much!
7. BAKING ROULADEN Place the lid on the Dutch oven and place the pot in a preheated 350 degree oven on the middle rack, and bake 2 ½ to 3 hours until fork tender. Remove the rouladen from the Dutch oven with a slotted spoon. Remove toothpick or twine from rouladen. Cut each one on a 45 degree angle for serving. Lay rouladen on a bed of rice or mashed potatoes and ladle gravy over the top. This recipe makes 8 rouladen. I serve two per person. Serve with bacon dumplings, or mashed potatoes. Though it is not a German tradition to serve rice, Beef Rouladen is amazing over long grain rice! The rouladen freezes well. Be sure to reheat in the oven with the gravy to prevent drying out.
8. Enjoy! This is definitely drool worthy!