Chef John’s Beef Rouladen

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Description

For something that looks and tastes as impressive as this beef rouladen, it’s actually one of the simplest stuffed meat recipes I know. You can pretty much use any cheap cut of beef; I used round steak, but rump, chuck, flap meat, and other similar cuts will work work.

Ingredients

  • 2 (6 ounce) (1/4 inch thick) slices of beef round
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 4 strips bacon
  • paprika, or to taste
  • ½ onion, sliced into half-rings and separated
  • 6 dill pickle spears
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • ¼ cup all-purpose flour
  • 3 cups beef broth
  • salt to taste

Instructions

  1. Place slices of beef on a work surface
  2. Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
  3. Roll each slice of meat
  4. beginning from the wider of the two short ends
  5. working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher’s twine
  6. one in the middle and one at each end. Trim excess string.
  7. Heat vegetable oil over medium-high heat in a large saucepan. Cook beef
  8. turning and browning well on all sides
  9. about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour
  10. cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken
  11. about 1 minute.
  12. Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently
  13. covered
  14. turning rolls every 20 minutes or so
  15. until beef is tender
  16. about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll
  17. the meat is done.
  18. Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy
  19. about 1 minute. Serve rouladen with gravy.

Prep Time: 15 mins

Cook Time: 1 hr 30 mins

Total Time: 1 hr 50 mins

Servings: 2

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