Name: EFK Rouladen
Yield: 6 beef rolls / 6 servings
Ingredients: 6 thin slices beef top round or chuck, about 5–6 oz each; 1 1/2 tsp kosher salt; 1 tsp black pepper; 1/3 cup German or Dijon mustard; 6 slices bacon; 1 medium yellow onion, thinly sliced; 2 dill pickles, cut into 6 long spears total; 2 tbsp neutral oil; 1 carrot, diced; 1 celery stalk, diced; 2 garlic cloves, sliced; 2 tbsp tomato paste; 1/2 cup dry red wine or additional beef broth; 3 cups low-sodium beef broth; 1 bay leaf; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; Chopped parsley

Directions

1. Pound beef slices to an even 1/8 inch if needed. Season lightly. Spread each with mustard, then top with one bacon strip, some sliced onion and a pickle spear. Roll tightly and secure with kitchen twine or toothpicks.
2. Heat oil in a Dutch oven and brown the rolls well on all sides; transfer to a plate.
3. Add carrot, celery, remaining onion and garlic and cook 6 minutes. Stir in tomato paste. Deglaze with wine or broth, scraping the pot. Add beef broth and bay leaf.
4. Return rouladen, cover and braise at a gentle simmer 1 3/4–2 hours until very tender. Transfer rolls to a platter and remove ties or picks.
5. Strain the braising liquid. Melt butter in the pot, whisk in flour for 2 minutes, then gradually whisk in about 2 1/2 cups strained liquid. Simmer to a silky gravy. Return rolls briefly to warm through and finish with parsley.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; meat mallet; kitchen twine or toothpicks; large Dutch oven; tongs; fine strainer; whisk

Food safety & storage

Whole beef is safe at 145°F with a 3-minute rest, but rouladen is braised well beyond that point until fork-tender. Remove all toothpicks or twine before serving and refrigerate leftovers within 2 hours.

EFK Rouladen

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.