This amazing beef rouladen is stuffed up with mustard, pickles, and onions and served with a delicious easy to make beef gravy.
Prep Time: 25minutes
Cook Time: 3hours
For the Rouladen:
2poundstop round beef, cut into 8 large slices
1/3cupDijon or German mustard
8slicesof bacon, cut in half
½peeled and thinly sliced yellow onion
5small-medium size pickles, julienne
salt and pepper
For the Sauce:
2thinly sliced leeks
1peeled and large diced yellow onions
2peeled and large diced carrots
2large diced celery stalks
6-8parsley stems with leaves
1cupcabernet sauvignon wine
salt and pepper to taste
2tablespoonsof red currant jelly, optional
Preheat the oven to 325°.
Gently pound out the top round steak between two pieces of plastic wrap or in a plastic zip bag until it is doubled in size, and still about a ¼” thick. Repeat until all the steak is flattened.
Next, season one side of the meat with salt and pepper and then brush some Dijon or German mustard in the center of the seasoned beef.
Add 2 slices of bacon to the center of the beef onto the mustard and then add on a few sliced onions.
Place some julienne pickles on top of the onions.
Fold in the sides of the beef and then roll it up tight from back to front.
Tie a piece of butcher’s twine, about 1 foot in length, around the center of the rouladen to close it up tight. You can also add an additional knot going in the opposite direction as well if you are worried the inside stuffing may spill out. Repeat the process until all the ingredients are used.
Add some clarified butter to a large rondeau or pot and heat to medium-high. Sear the beef on both sides until well browned. You may need to do this in batches if your pot is not big enough.
Once browned, set the beef to the side, and add the leeks, onions, celery, carrots, and parsley to the pan and cook for 3 to 4 minutes or until lightly browned. Stir in some tomato paste until it is completely mixed into the vegetables.
Deglaze with red wine and cook until the wine is almost gone, or au sec.
Pour in the beef stock, season well with salt and pepper, and then add the beef rouladen back into the pan.
Bake in the oven at 325 for about 90 minutes or until the beef is very tender. It could take an additional 30 minutes.
Remove the cooked beef and set aside and strain the braising liquid into a medium-size sauce pot.
Simmer the sauce over medium heat for 4 to 5 minutes or until it has slightly reduced and thickened. Finish with butter, salt, and pepper and optional red currant jelly.
Slice the beef rouladen and serve with the sauce.
Make-Ahead: This recipe is meant to be served once it is done cooking. However, you can keep the roulade warm in the sauce in a pan over very low heat up to 30 minutes before serving.How to Store: Cover and keep it in the sauce in the refrigerator for up to 3 days. Cover and keep in the sauce for up to 3 months. Thaw in the refrigerator for 1 day before reheating.How to Reheat: Add the desired amount of rouladen and sauce to a medium-size saucepot and heat over low heat until warm throughoutIf top round is not available you can substitute for sirloin, ribeye, bottom round, shoulder, or flank.Take care not to tie the string too tight or the ingredients in the inside will fall out.Rouladen is commonly served with potatoes and cabbage.Feel free to ask your butcher to pound out the steak for you.