Rouladen Recipe Red Wine Sauce Gravy, Beef, Bacon, Tarragon Mustard

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.

Pound the beef flank steak until thin and even.

Season the beef with freshly ground black pepper and Himalayan sea salt.

Spread tarragon mustard over the surface of the beef.

Layer bacon, carrot sticks, pickles, and onion on top of the beef.

Roll the beef tightly and secure with a toothpick, placing the cut side down in the pan to seal it.

Brown the roulade on one side, then turn it over and add leftover bacon bits to the pan.

Add more pickles, onion, and carrots to the pan.

Add celery to the pan.

Pour in red wine and let it cook through, adding water if needed, then cover and let simmer on low heat for 30 minutes.

Mix butter and flour together to create a roux to thicken the sauce later.

After simmering, check the sauce for seasoning and adjust with salt and pepper if necessary.

Plate the rouladen with rice and garnish with parsley and a pickle.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary