Here are the directions:
- To start, spread out the beef slices on a work surface. If necessary, use a meat mallet to make them soft and consistent in thickness. Rub some salt and pepper on both sides.
- Using a teaspoon of mustard, spread each slice. Next, place a bacon slice on top of each. After that, evenly distribute onion slices and a pickle.
- Third, use toothpicks or kitchen twine to secure the rolls as you carefully wrap them up, tucking in the edges to contain the contents.
- In a Dutch oven or heavy-bottomed pan, heat the vegetable oil over medium-high heat. Take the rouladen out of the pan after browning them on both sides.
- Add a splash of beef stock to deglaze the pan, being sure to scrape out any browned pieces stuck to the bottom for added flavor.
- pour the leftover beef stock over the rouladen and return it to the pan. Reduce heat to low, cover, and simmer for 1–1.5 hours, or until meat is tender.
- take the beef rouladen out of the pan and, if you want a thick sauce, add a little flour or cornstarch slurry to the pan juices.
- Serve the rouladen with gravy and your preferred sides after removing any toothpicks or twine.
Promotional Information
- Tips and Variations: – To make it gluten-free, just use gluten-free flour or cornstarch to thicken the gravy; this will work for anyone with a variety of dietary restrictions.
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