Rouladen Recipe

beef flank steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and pork is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol.

Cut the top round beef into thinner slabs, aiming for three slices.

Pound the beef until it's a little over an eighth of an inch thick.

Season the beef with a tiny bit of salt and pepper.

Spread 1 tablespoon of mustard over the beef.

Lay 4 slices of bacon across the beef.

Add dill pickle spears and thin sliced onion on top of the bacon.

Roll the beef tightly and secure it with kitchen twine.

Season the outside with more salt and pepper.

Heat cooking oil in a pan over medium to medium-high heat.

Add a pad of butter to the oil for better searing.

Sear the rouladen in the pan until browned, about 3-4 minutes per side.

Pour off excess oil, leaving a few tablespoons in the pan.

Add 1 cup of chopped onion, 1 cup of chopped carrots, and 2 stalks of chopped celery to the pan.

Add 2 crushed cloves of garlic and chopped mushrooms to the pan.

Season with a big pinch of salt and pepper and cook for about 5 minutes until softened.

Pour in 2 cups of red wine and bring to a boil for about a minute to cook off the alcohol.

Add 2 cups of low sodium beef stock and stir in 2 tablespoons of tomato paste.

Nestle the rouladen into the braising liquid, bringing the liquid up to the shoulders of the meat.

Cover and place in a 325 degree oven for 1.5 to 2 hours, checking for tenderness after 1.5 hours.

Remove the rouladen and cover with foil to keep warm.

Strain the braising liquid to remove solids.

Return the strained liquid to the heat and add 1/4 cup of butter.

Whisk in 1/4 cup of all-purpose flour to create a roux, cooking for a few minutes.

Gradually add cold stock or more wine to the roux to avoid lumps, then add the hot braising liquid.

Simmer the sauce until thickened to desired consistency.

Cooking Techniques

Equipment Needed

Spice Level: