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Authentic German Rouladen
Ingredients
  • subheading: 1x:
  • subheading: 2x:
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  • subheading: For the Rouladen:
  • 8 slices top round beef, about 4x6 inches in size and ¼ inch thick (*see note) (ask your butcher), gently pound the slices with a meat mallet until they're a little thinner than ¼ inch (be careful not to pound holes into them)
  • ⅓ cup German yellow mustard
  • 8 slices bacon
  • 8 medium German pickles , sliced lengthwise
  • 1 medium yellow onion , chopped
  • salt and freshly ground black pepper
  • subheading: For the Gravy:
  • 1 tablespoon butter
  • 1 tablespoon cooking oil
  • 1 medium yellow onion , chopped
  • 1 clove garlic , minced
  • 1 small leek , chopped, rinsed and drained in colander
  • 1 large carrot , chopped
  • 1 large celery stalk , chopped
  • 1 cup dry red wine
  • 2 cups strong beef broth
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 tablespoons chilled butter
  • cornstarch or flour dissolved in a little water for thickening (depending on how much gravy liquid there is you'll need about 1 to 2 tablespoons of cornstarch dissolved in 2 to 3 tablespoons of water or 2 to 3 tablespoons flour dissolved in ¼ to ⅓ cup water)
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