Ingredients with Measurements:
- 4 thinly sliced beef round steaks (approximately 6 oz each)
- 4 slices of bacon
- 1 large onion, chopped
- 4 dill pickles, sliced lengthwise
- 4 tbsp Dijon mustard
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 cup beef broth
- 1 cup beer (preferably a dark ale)
- 2 tbsp vegetable oil
Special equipment needed:
- Kitchen twine
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Lay out the beef round steaks on a cutting board. Season each steak with salt, black pepper, and paprika.
3. Spread 1 tablespoon of Dijon mustard on each steak.
4. Place a slice of bacon, a few pieces of chopped onion, and a few slices of dill pickle on each steak.
5. Roll up each steak tightly and secure with kitchen twine.
6. Heat vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
7. Brown the rolled-up steaks on all sides until they are golden brown, approximately 5-7 minutes.
8. Remove the steaks from the pot and set aside.
9. Add the remaining chopped onion to the pot and sauté until it is translucent.
10. Add the beef broth and beer to the pot and bring to a boil.
11. Return the steaks to the pot and cover with the lid.
12. Place the pot in the preheated oven and cook for 2-3 hours, or until the beef is tender and falls apart easily.
13. Remove the pot from the oven and transfer the steaks to a serving dish.
14. Strain the cooking liquid through a fine-mesh sieve and pour the sauce over the steaks.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Preheat oven to 325°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 420
Fat: 23g
Carbohydrates: 10g
Protein: 38g
Sodium: 1380mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Dark ale can be substituted with any type of beer.
Variations:
- Instead of using bacon, try using prosciutto or pancetta.
- Add sliced mushrooms to the pot before cooking.
- Use different types of pickles, such as bread and butter or spicy.
Tips and tricks:
- Make sure to roll up the steaks tightly to prevent the filling from falling out.
- If the sauce is too thin, simmer it on the stove until it thickens.
- Serve with mashed potatoes or egg noodles to soak up the delicious sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve the Beer-Braised Rinderrouladen on a platter with the sauce poured over the top.
Garnishes:
Garnish with fresh parsley or chives.
Pairings:
Pair with a dark ale or red wine.
Suggested side dishes:
Serve with mashed potatoes or egg noodles.
Troubleshooting advice:
- If the beef is tough, it may need to cook longer.
- If the sauce is too thick, add more beef broth or beer to thin it out.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Rinderrouladen is a traditional German dish that dates back to the 19th century.
Flavor profiles:
This dish is savory and rich, with a slightly tangy flavor from the pickles.
Serving suggestions:
Serve with a side of sautéed green beans or roasted carrots.
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Region: German