Beef Rouladen

01Method

1. 1

   Lay the beef slices flat on a cutting board and season both sides with salt and pepper. Coat one side with a thin layer of mustard, then lay bacon strips over it and dust with paprika. Distribute the onion rings across the beef, then place three pickle spears evenly along each slice. Leave about an inch at the narrowest end clear to help with rolling.

2. 2

   Starting from the wider short end, roll each beef slice tightly, keeping all the filling enclosed. Tie each roll with three loops of kitchen twine — one at each end and one in the center — then trim any excess string.

3. 3

   Heat the oil in a large saucepan over medium-high heat and brown the beef rolls on all sides, about 8 minutes total. Remove the rolls and set aside. Lower the heat to medium-low, melt the butter in the same pan, then whisk in the flour and cook for about 1 minute. Add the cold beef broth and whisk vigorously until smooth. Raise the heat to medium-high and stir until the sauce just begins to thicken, about 1 minute.

4. 4

   Return the beef rolls and any resting juices to the pan. Lower the heat to very low, cover, and cook at a gentle simmer, turning the rolls every 20 minutes or so, until the meat is fully tender, about 1½ hours. The rolls are done when a sharp knife tip slides in easily.

5. 5

   Transfer the rolls to a plate to rest. Increase the heat to high and reduce the cooking liquid for about 1 minute until it thickens into a gravy. Remove the twine and serve the rouladen topped with the gravy.