Ingredients:

  • 6 thin beef round steaks (about 4-6 oz each), pounded to 1/4 inch thickness (approx. 500-700g)
  • 6 slices bacon, cut in half (approx. 150g)
  • 1 large onion, finely chopped (approx. 200g)
  • 6 dill pickles (gherkins), quartered lengthwise (approx. 150g)
  • 4 tablespoons German mustard (or Dijon), divided (approx. 60ml)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil (approx. 30ml)
  • 2 tablespoons all-purpose flour (approx. 30g)
  • 1 large onion, coarsely chopped (approx. 200g)
  • 2 carrots, peeled and chopped (approx. 150g)
  • 2 celery stalks, chopped (approx. 100g)
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste (approx. 15g)
  • 2 cups beef broth (approx. 475ml)
  • 1 cup dry red wine (optional, but recommended) (approx. 240ml)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika

Instructions:

  1. Lay the beef steaks on a cutting board and season with salt and pepper. Spread a thin layer of mustard on each steak.
  2. Layer 2 bacon halves, a small amount of chopped onion, and 2 pickle spears onto each steak. Roll tightly, starting from one end, and secure with kitchen twine or toothpicks.
  3. Heat the vegetable oil in the skillet or Dutch oven over medium-high heat. Dredge the rouladen in flour, shaking off any excess. Sear the rouladen on all sides until browned. Remove from the skillet and set aside.
  4. Add the coarsely chopped onion, carrots, and celery to the skillet and sauté until softened. Add the minced garlic and tomato paste and cook for another minute.
  5. Pour in the beef broth and red wine (if using) to deglaze the skillet, scraping up any browned bits from the bottom. Add the bay leaf, thyme, and smoked paprika. Bring to a simmer.
  6. Nestle the seared rouladen into the braising liquid. The liquid should come about halfway up the sides of the rouladen. Add more broth if needed.
  7. Cover the skillet or Dutch oven and reduce the heat to low. Simmer for 2-2.5 hours, or until the rouladen are very tender and easily pierced with a fork.
  8. Remove the rouladen from the skillet and set aside. If desired, thicken the gravy by removing some of the braising liquid and whisking in a slurry of cornstarch and cold water. Return the slurry to the skillet and simmer until the gravy thickens.
  9. Remove the twine or toothpicks from the rouladen. Serve hot, spooning the gravy over the rouladen.