Beef Rouladen

Ingredients13

• Beef Top Round, Thinly Sliced4 Stück
• Bacon4 Scheiben
• Pickles4 Stück
• Dijon Mustard4 TL
• Onions3 Stück
• Tomato Paste2 EL
• Dry Red Wine250 ml
• Beef Broth600 ml
• Bay Leaf1 Stück
• Clarified Butter2 EL
• Salt1 Prise
• Pepper1 Prise
• Potatoes600 g

Instructions

1. 1

   Lay the beef slices between two sheets of plastic wrap and pound them to about a quarter inch thick with a heavy pot base or a meat mallet. Season both sides with salt and pepper.

2. 2

   Peel one onion and cut it into fine rings. Spread each slice thinly with mustard on one side, lay a strip of bacon on it and add a few onion rings and a pickle set lengthwise on top.

3. 3

   Roll the slices up tightly from the short side and fasten them with rouladen pins or kitchen twine so nothing escapes while they brown.

4. 4

   Heat the clarified butter in a large braising pot until very hot. Brown the rolls hard on all sides until they carry a deep brown crust, which takes about 8 minutes. Take them out and set them aside.

5. 5

   Dice the two remaining onions and sweat them golden in the same pot. Add the tomato paste and toast it for a minute or two, until it darkens slightly and no longer smells sharp.

6. 6

   Deglaze with the red wine and scrape the browned bits from the bottom with a wooden spoon. Let it reduce briefly, then pour in the beef broth and add the bay leaf.

7. 7

   Return the rolls to the pot; they should sit about halfway in the liquid. Cover and braise them gently over low heat for about 90 minutes, turning them once, until the meat yields to a fork.

8. 8

   Lift out the rolls, remove the pins or twine and keep them warm. Reduce the sauce uncovered for a few minutes until it coats a spoon, season it with salt and pepper and slip the rolls back in. Boiled or mashed potatoes go well alongside.