Beef Rouladen – Beef Stuffed with Bacon, Onions & Pickles - How to Make Rouladen & Gravy

beef flank steak

🥗Healthier: turkey breast

💰Cheaper: pork loin

Turkey is leaner, while pork is often less expensive.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat content, while smoked sausage can be more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option, while white wine can be less costly.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while seasoned water is budget-friendly.

Season the beef generously with kosher salt and freshly ground black pepper.

Spread a generous amount of Dijon mustard on the surface of the beef.

Place 2 slices of thick cut bacon on the beef, leaving a couple inches at the bottom without bacon.

Sprinkle a generous amount of paprika over the bacon.

Add thinly sliced onions across the beef, perpendicular to the direction of rolling, leaving space at the bottom.

Lay down 3 slices of dill pickle on the beef, one at the top, one in the middle, and one near the bottom.

Roll the beef tightly from the larger end to the smaller end, keeping the filling inside.

Secure the rolled beef with 3 pieces of butcher twine, tying it tightly with a simple knot.

Season the outside of the rolled beef with kosher salt and black pepper.

Brown the beef rolls in a saucepan over medium-high heat with vegetable oil.

Remove the browned beef from the pan and reduce the heat to medium-low to make the gravy.

Add a chunk of butter and flour to the pan to make a roux, cooking for about a minute.

Dump in cold beef broth all at once and whisk vigorously to combine, bringing the mixture to a simmer.

Transfer the beef rolls back into the pan with the gravy and any accumulated juices.

Reduce the heat to very low, cover, and let simmer for about 1.5 hours, turning the rolls occasionally.

Check for tenderness by inserting a fork or knife into the meat; it should slide in easily.

Remove the beef rolls to a bowl to rest for about 5 minutes.

Increase the heat to high and reduce the gravy for about 5 minutes to thicken it, tasting for salt.

Slice the beef rolls at a 45° angle to serve.

Cooking Techniques

Equipment Needed

Spice Level: