Chef John's Beef Rouladen
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
47
Sourness
46
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tsps
Kosher Salt2 tbsps
Dijon Mustard1 tbsp
Vegetable Oil2 tbsps
Butter1 cup
All-Purpose Flour3 cups
Beef BrothDirections:
1
Then evenly space 3 pickle slices across each slice of beef
2
Place slices of beef on a work surface, Season both sides with kosher salt and pepper
3
Spread one side with mustard
4
Place bacon strips on the mustard and sprinkle with paprika
5
Arrange onion slices cross-wise on the beef
6
Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up
7
Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll
8
Rolls should be nice and tight
9
Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end
10
Trim excess string
11
Heat vegetable oil over medium-high heat in a large saucepan
12
Cook beef, turning and browning well on all sides, about 8 minutes
13
Remove meat from pan
14
Reduce heat to medium-low
15
Melt butter in the pan; whisk in the flour, cooking for about 1 minute
16
Pour in cold beef broth and whisk vigorously to combine
17
Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute
18
Transfer beef rolls to pan along with accumulated juices
19
Reduce heat to very low
20
Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours
21
When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done
22
Transfer meat to dish to allow it to rest
23
Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute
24
Serve rouladen with gravy