Servings: 8
Ingredients
- 8 slices beef top round ¼” thick
- ¼-½ Cup German mustard
- 1 onion slivered
- 4 slices bacon halved
- 4 kosher dill pickles
- salt
- pepper
- 2 Cups beef stock or broth
Instructions
- Preheat oven to 320 degrees. Cook the bacon until it is rendered but not crispy.
- Cut the pickles in half lengthwise. Slice the onion into slivers.
- Lay out the beef and season it with salt and pepper. Spread a thin layer of mustard on the beef. This can be done to taste. This is the ingredient that makes the dish.
- At one end of the beef, pile one slice of bacon, some slivered onions, and a slice of pickle. Roll the rouladen and secure it with a tooth pick.
- Once all of them are rolled, lightly roll them in seasoned flour and brown them on all sides. In the same pan you browned them in, add any unused onions and cook them until they are starting to brown. Add the beef stock and scrape the bottom of the pan.
- Place the rouladens in a covered braising dish. Pour the beef broth over to cover. Cook at 320F for 1-1/2 to 2 hours.
- Remove the rouladen from the pan and keep them warm. De-fat the gravy and thicken it. Serve with potato dumplings (or mashed potatoes) and red cabbage.
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