Braised Beef Rouladen with Mustard and Pickles

Ingredients

• beef top round steaks4 pieces (150g each), thinly sliced
• Dijon mustard4 tbsp
• bacon slices4 slices
• dill pickles2 large, cut into spears
• onion1 large, finely chopped
• carrot1 large, finely chopped
• celery stalk1, finely chopped
• beef broth500 ml
• dry red wine250 ml
• tomato paste2 tbsp
• vegetable oil2 tbsp
• bay leaf1
• salt and pepperto taste

Directions

1. 1

   Pat the beef slices dry and place them between two sheets of plastic wrap. Pound them to about 1/4-inch thickness. Season both sides with salt and pepper.

2. 2

   Spread 1 tablespoon of mustard over each beef slice. Place a bacon slice and a pickle spear on one end of each slice. Roll up tightly and secure with toothpicks or kitchen twine.

3. 3

   Heat oil in a large Dutch oven over medium-high heat. Sear the rouladen on all sides until browned, about 2 minutes per side. Remove from pot and set aside.

4. 4

   Add onion, carrot, and celery to the pot. Sauté until softened, about 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in the red wine, scraping up any browned bits.

5. 5

   Return the rouladen to the pot. Add beef broth and bay leaf. Bring to a simmer, then cover and cook on low heat for 2 hours, until the meat is tender.

6. 6

   Transfer the rouladen to a serving dish and keep warm. Strain the cooking liquid, discarding the vegetables. Return the liquid to the pot and simmer until reduced to a gravy consistency, about 10 minutes. Season with salt and pepper.

7. 7

   Remove toothpicks or twine from the rouladen. Serve with the gravy poured over, alongside mashed potatoes or potato dumplings.