German Rouladen (Braised Beef Rolls)

• Carrot1 medium carrot
• Tomato paste1 tbsp tomato paste
• Bacon4 slices streaky bacon
• Pickle4 small dill pickles
• Onion2 small onions
• Flour1 tbsp all-purpose flour
• Beef4 thin slices (approx. 150g each)
• Beef broth500 ml beef broth
• Red wine200 ml dry red wine
• Oil2 tbsp vegetable oil
• Celery1 stalk celery
• Mustard2 tbsp Dijon mustard
• Salt1 tsp
• Pepper1/2 tsp black pepper

How to Make It

• 1

  Gently pound the 4 beef slices between two pieces of cling film until they are about 3-4 mm thick. Season both sides with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

• 2

  Spread 1/2 tablespoon of Dijon mustard evenly over one side of each beef slice. Place 1 slice of streaky bacon, 1/4 of a finely diced small onion, and 1 whole dill pickle near one end of each mustard-coated slice.

• 3

  Tightly roll each beef slice, starting from the end with the filling. Secure the rouladen with kitchen twine or wooden skewers to prevent them from unraveling during cooking. A snug roll is key to keeping the filling intact.

• 4

  Heat 2 tablespoons of vegetable oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Sear the rouladen on all sides until deeply golden brown, about 2-3 minutes per side. Remove them from the pot and set aside.

• 5

  Reduce the heat to medium. Add 1 finely diced medium carrot, 1 finely diced stalk of celery, and the remaining 1/2 of the finely diced small onion to the pot. Sauté for about 5-7 minutes, scraping up any browned bits from the bottom, until the vegetables soften and become fragrant.

• 6

  Stir in 1 tablespoon of tomato paste and 1 tablespoon of all-purpose flour. Cook for 1-2 minutes, stirring constantly, to toast the flour and deepen the flavor. Then, pour in 200 ml of dry red wine, scraping the bottom of the pot to release all the flavorful fond. Bring to a simmer.

• 7

  Return the seared rouladen to the pot, ensuring they are partially submerged in the liquid. Add 500 ml of beef broth. Bring to a gentle simmer, then cover the pot, reduce the heat to low, and braise for 1.5 to 2 hours, or until the beef is fork-tender. Check periodically to ensure liquid doesn't evaporate too much.

• 8

  Carefully remove the rouladen from the pot. Strain the sauce through a fine-mesh sieve, pressing on the solids to extract all liquid, then return the smooth sauce to the pot. Bring the sauce to a simmer, taste, and adjust seasoning if needed. Serve the Rouladen hot, usually sliced, with the rich gravy poured generously over them, alongside traditional sides like boiled potatoes or red cabbage.