Rouladen (Beef Rolls with Bacon and Pickle)

Method

1. 1

   Pound the beef slices thin, then spread each with mustard and layer with bacon, diced onion and a pickle spear along one edge.

2. 2

   Roll tightly from the filled edge and secure with twine or toothpicks.

3. 3

   Brown the rolls on all sides in hot oil in a dutch oven; remove and set aside.

4. 4

   Soften the sliced onion and carrot in the same pot; stir in the flour and cook a minute.

5. 5

   Return the rolls to the pot, pour in stock to nearly cover, and braise covered until tender.

6. 6

   Lift out the rolls and remove the twine; simmer the liquid down to a gravy, blending the softened vegetables in if you like it smooth.

   💡 Those braised vegetables are the thickener — no extra roux needed once they break down.

7. 7

   Slice each roll in half on the diagonal and serve blanketed in the gravy.