Ingredients with Measurements:
- 4 beef round steaks, pounded thin
- 8 slices of bacon
- 1 onion, chopped
- 4 dill pickles, sliced lengthwise
- 4 tablespoons Dijon mustard
- 1 tablespoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cups beef broth
- 1 cup dry red wine
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Special equipment needed:
- Toothpicks
- Kitchen twine
- Large skillet with lid
- Meat mallet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Lay the beef round steaks flat on a cutting board and season with salt, pepper, and paprika.
3. Spread 1 tablespoon of Dijon mustard on each steak.
4. Place 2 slices of bacon on each steak, slightly overlapping.
5. Sprinkle chopped onion on top of the bacon.
6. Place a few slices of dill pickle on top of the onion.
7. Roll up the steak tightly and secure with toothpicks.
8. Tie the roll with kitchen twine to keep it together.
9. Heat the olive oil in a large skillet over medium-high heat.
10. Sear the beef rolls on all sides until browned, about 2-3 minutes per side.
11. Pour in the beef broth and red wine, cover with a lid, and transfer to the oven.
12. Bake for 1 1/2 to 2 hours, or until the beef is tender.
13. Remove the beef rolls from the skillet and transfer to a serving platter.
14. In a small bowl, whisk together cornstarch and cold water.
15. Pour the mixture into the skillet with the remaining liquid and cook over medium heat until the sauce thickens.
16. Pour the sauce over the beef rolls.
Time:
Preparation time: 30 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 479
Fat: 26g
Carbohydrates: 9g
Protein: 45g
Substitutions for ingredients:
- Pork bacon can be used instead of beef bacon.
- Chicken or vegetable broth can be used instead of beef broth.
- White wine or chicken broth can be used instead of red wine.
Variations:
- Add sliced mushrooms to the onion mixture.
- Use different types of mustard, such as whole grain or honey mustard.
- Stuff the beef rolls with different types of cheese, such as Swiss or cheddar.
Tips and tricks:
- Use toothpicks to secure the beef rolls and kitchen twine to keep them together while cooking.
- Sear the beef rolls before baking to add flavor and color.
- Make sure to whisk the cornstarch and water mixture well to avoid lumps in the sauce.
Storage instructions:
Store leftover beef rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef rolls in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the beef rolls on a bed of mashed potatoes or roasted vegetables.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a side salad and crusty bread.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green beans
- Rice pilaf
Troubleshooting advice:
- If the beef rolls are not tender enough, bake them for an additional 30 minutes.
- If the sauce is too thin, whisk in more cornstarch and water mixture.
Food safety advice:
- Make sure to cook the beef rolls to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Rouladen is a traditional German dish made with thinly sliced beef, bacon, onions, and pickles. It is typically served with a rich gravy and mashed potatoes.
Flavor profiles:
The beef rouladen is savory and slightly tangy from the pickles. The bacon adds a smoky flavor, while the mustard and paprika add a bit of spice.
Serving suggestions:
Serve the beef rouladen with a side of mashed potatoes and roasted vegetables for a hearty and comforting meal.
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Region: German