Beef Rouladen
Makes 2 servings
Ingredients
2 slices of beef steak, pounded 1/4-inch thick (about 6 oz - I used chuck shoulder)
2 tsp kosher salt
1 tsp freshly ground black pepper
2 TB Dijon mustard
3-4 strips bacon
paprika, to taste
dried marjoram or oregano, to taste
½ onion, thinly sliced
6 dill pickle spears, or the equivalent in pickle slices
1 TB neutral oil
2 TB butter
¼ cup AP flour
3 cups cold beef broth
salt & pepper, to taste
Directions
Lay the beef slices on a cutting board, and salt and pepper each side. Divide the mustard in half and smear it on one side of each beef slice. Next, add the bacon slices, cutting to fit to roughly cover the beef, then sprinkle with the paprika and the marjoram/oregano. Add the onion pieces in a layer, then arrange the pickle spears, evenly spaced, horizontally across the beef slices.
Starting at the wide end, roll the beef slices up tightly, taking care not to lose the filling. Once rolled, secure with toothpicks or cooking twine (twine is easier, IMO).
Heat the oil in a suitably-sized saucepan or dutch oven/casserole set over medium-high heat. Add the beef rolls and brown on all sides, about 2 minutes a side. Remove to a plate.
Turn the heat down to medium and toss in the butter to melt, then the flour, and stir constantly for 1-2 minutes. Next, add in the cold broth and whisk, raising the heat enough to bring the whole thing to the boil. Boil for 1-2 minutes to thicken.
Cut the heat back to just hold the simmer, and add the beef rolls back in, along with any juices from the plate. Cover and simmer for 90 minutes, turning the beef rolls occasionally, until a knife slips through the beef easily.
When ready to serve, remove the beef rolls to a clean plate, then increase the heat to a strong simmer, skimming the fat along the way. Simmer strongly for 1-2 minutes, then taste and adjust the seasonings. Plate up alongside some form of potatoes and some sort of cabbage, with the gravy.
Recipe some of Chef John’s (at FoodWishes.com), some of Betty Wason’s (Art of German Cooking), and some of my own.
Makes 2 servings
Ingredients
2 slices of beef steak, pounded 1/4-inch thick (about 6 oz - I used chuck shoulder)
2 tsp kosher salt
1 tsp freshly ground black pepper
2 TB Dijon mustard
3-4 strips bacon
paprika, to taste
dried marjoram or oregano, to taste
½ onion, thinly sliced
6 dill pickle spears, or the equivalent in pickle slices
1 TB neutral oil
2 TB butter
¼ cup AP flour
3 cups cold beef broth
salt & pepper, to taste
Directions
Lay the beef slices on a cutting board, and salt and pepper each side. Divide the mustard in half and smear it on one side of each beef slice. Next, add the bacon slices, cutting to fit to roughly cover the beef, then sprinkle with the paprika and the marjoram/oregano. Add the onion pieces in a layer, then arrange the pickle spears, evenly spaced, horizontally across the beef slices.
Starting at the wide end, roll the beef slices up tightly, taking care not to lose the filling. Once rolled, secure with toothpicks or cooking twine (twine is easier, IMO).
Heat the oil in a suitably-sized saucepan or dutch oven/casserole set over medium-high heat. Add the beef rolls and brown on all sides, about 2 minutes a side. Remove to a plate.
Turn the heat down to medium and toss in the butter to melt, then the flour, and stir constantly for 1-2 minutes. Next, add in the cold broth and whisk, raising the heat enough to bring the whole thing to the boil. Boil for 1-2 minutes to thicken.
Cut the heat back to just hold the simmer, and add the beef rolls back in, along with any juices from the plate. Cover and simmer for 90 minutes, turning the beef rolls occasionally, until a knife slips through the beef easily.
When ready to serve, remove the beef rolls to a clean plate, then increase the heat to a strong simmer, skimming the fat along the way. Simmer strongly for 1-2 minutes, then taste and adjust the seasonings. Plate up alongside some form of potatoes and some sort of cabbage, with the gravy.
Recipe some of Chef John’s (at FoodWishes.com), some of Betty Wason’s (Art of German Cooking), and some of my own.
