Ingredients
- 1-1/2 lbs flank or skirt steak
- 1 onion
- Dill pickles
- 1/4 lb bacon
- Brown mustard
- Beef broth
- Beef bouillon cube (optional)
- Oil
- Salt
- Pepper
- Flour (or 1/4 tsp xanthan gum for keto)
- Peppercorns
- Bay leaf
Method
- Cut the flank or skirt steak into four or more flat sheets, about 3 or more inches wide and 1/4" thick. Pound to help tenderize the meat.
- Coat one side of each steak with brown mustard, and season with salt and pepper.
- Along the narrow edge of each steak add a slice of uncooked bacon, a few pieces of onion, and a thin slice of dill pickle.
- Roll up each rouladen so the filling is in the middle of the roll, and secure with either toothpicks or tie with kitchen string.
- In a braising pan, heat two tablespoons of vegetable oil until hot. Add the rouladen and sear on each side for a few minutes until brown.
- Add beef broth to the pan not quite covering the rouladen. Optionally, add a beef bouillon cube for additional flavor.
- Bring the broth to a boil, and then reduce to a simmer and cover. Add a few peppercorns and a bay leaf, and simmer for about 50 minutes.
- Remove the rouladen and place to the side. Strain the broth into a saucepan and bring to a boil.
- Mix two tablespoons of flour with a quarter cup of water to create a slurry, and whisk into the boiling broth. Cook until thickened and the gravy coats the back of a spoon.
- Serve the rouladen with the brown gravy.
Good to Know
This is a traditional German beef dish, and there are many ways to prepare it. Some recipes call for veal, some for pork, and most use steak. Serve with spaetzle or boiled potatoes, and red cabbage (rotkraut).
If making Keto, use 1/4 tsp of xanthan gum instead of the flour to thicken the gravy.