Chef John's Beef Rouladen

 

Ingredients:

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

Instructions:

1. Season the beef with salt and pepper. Spread one side of each slice with mustard.
2. Arrange the bacon, onion, and pickle spears on the mustard-coated side of the beef.
3. Roll up the beef slices tightly and secure with butcher's twine.
4. Heat the vegetable oil in a large saucepan over medium-high heat. Brown the beef rouladen on all sides.
5. Reduce the heat to medium-low and melt the butter in the pan. Whisk in the flour and cook for 1 minute.
6. Pour in the beef broth and whisk vigorously to combine. Raise the heat to medium-high and simmer until the sauce begins to thicken, about 1 minute.
7. Transfer the beef rouladen to the pan along with any accumulated juices. Reduce the heat to very low, cover, and simmer for 1 1/2 hours, turning the rouladen every 20 minutes or so, until the beef is tender.
8. Transfer the rouladen to a dish to rest. Raise the heat to high and bring the cooking liquid to a simmer to thicken slightly, about 1 minute. Serve the rouladen with gravy.

Tips:

• For a richer flavor, marinate the beef in a mixture of red wine, herbs, and spices for several hours before cooking.
• To check if the beef is done, insert a sharp knife into the center of a rouladen. If the knife slides in easily, the beef is done.
• If the sauce is too thick, add a little more beef broth or water.
• Serve the rouladen with mashed potatoes, rice, or noodles.
• Enjoy!