Beef Rouladen

Step 1

Put each piece of top round in a gallon sized plastic bag and seal the bag. Pound the meat through the plastic with a meat tenderizer until about ¼” thick. Each piece of meat should be about 3”x7”, so you can cut the pieces accordingly to get as close to this measurement as possible.

Step 2

Lay each of the pieces of top round on a cutting board and spread the top with dijon mustard.

Step 3

Lay one piece of bacon on top of the mustard on each piece. If you can fit 2 pieces of bacon side by side on the beef, feel free to use two pieces.

Step 4

Lay the pickles horizontally down the length of the beef cut. Then sprinkle about ¼ cup of the chopped onions over all of the rouladen.

Step 5

Use your hands to roll the beef up from top to bottom, using as many toothpicks as necessary to secure the beef/toppings in place.

Step 6

In a dutch oven, heat 2 tbsp of butter over medium heat. Add the rolled rouladen into the dutch oven and cook until the bottom browns. Then flip, cooking each side until the entire outside of the rouladen brown.

Step 7

Remove the rouladen to a separate plate and set aside.

Step 8

Preheat the oven to 325 degrees Fahrenheit.

Step 9

Add another 2 tbsp of butter into the pot until it melts. Then add the rest of the chopped onions, carrots, celery, and green onions into the dutch oven.

Step 10

Saute for about 5 minutes, until the vegetables start to soften. Then, add the chopped garlic.

Step 11

Saute for another 3-4 minutes. Then, add the red wine into the pot, letting the mixture come to a simmer. Once the wine has simmered for about 4 minutes, add the beef broth, sugar, bay leaves, tomato paste, salt and pepper to taste. Stir to combine.

Step 12

Add the reserved rouladen back into the dutch oven, put the lid on, and cook in the oven for about an hour and a half, or until the meat is tender.

Step 13

When the meat is tender, remove the dutch oven from the oven. Then, use tongs to remove the rouladen from the pot. Place them on a separate plate and set aside. Remove the toothpicks from the meat.

Step 14

Strain the vegetables out of the liquid. Return the liquid back to the pot. Put the dutch oven back on the stove on medium heat, and bring the remaining liquid in the pot to a simmer.

Step 15

In a small bowl, mix together the flour and water until completely smooth. Pour this mixture into the liquid in the bottom of the dutch oven. Allow it to cook over medium heat until the gravy begins to thicken.

Step 16

Once the gravy is thick, place the reserved rouladen back into the gravy. Serve and enjoy!