German Beef Rouladen Savory braised beef rolls
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
- Peppercorns
- Bay leaf
Preparation
- 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.