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EFK Rouladen

Ingredients

6 thin slices beef top round or chuck, about 5–6 oz each

1 1/2 tsp kosher salt

1 tsp black pepper

1/3 cup German or Dijon mustard

6 slices bacon

1 medium yellow onion, thinly sliced

2 dill pickles, cut into 6 long spears total

2 tbsp neutral oil

1 carrot, diced

1 celery stalk, diced

2 garlic cloves, sliced

2 tbsp tomato paste

1/2 cup dry red wine or additional beef broth

3 cups low-sodium beef broth

1 bay leaf

2 tbsp unsalted butter

2 tbsp all-purpose flour

Chopped parsley

Directions

2. Heat oil in a Dutch oven and brown the rolls well on all sides; transfer to a plate.

3. Add carrot, celery, remaining onion and garlic and cook 6 minutes. Stir in tomato paste. Deglaze with wine or broth, scraping the pot. Add beef broth and bay leaf.

4. Return rouladen, cover and braise at a gentle simmer 1 3/4–2 hours until very tender. Transfer rolls to a platter and remove ties or picks.

5. Strain the braising liquid. Melt butter in the pot, whisk in flour for 2 minutes, then gradually whisk in about 2 1/2 cups strained liquid. Simmer to a silky gravy. Return rolls briefly to warm through and finish with parsley.

1. Pound beef slices to an even 1/8 inch if needed. Season lightly. Spread each with mustard, then top with one bacon strip, some sliced onion and a pickle spear. Roll tightly and secure with kitchen twine or toothpicks. 2. Heat oil in a Dutch oven and brown the rolls well on all sides; transfer to a plate. 3. Add carrot, celery, remaining onion and garlic and cook 6 minutes. Stir in tomato paste. Deglaze with wine or broth, scraping the pot. Add beef broth and bay leaf. 4. Return rouladen, cover and braise at a gentle simmer 1 3/4–2 hours until very tender. Transfer rolls to a platter and remove ties or picks. 5. Strain the braising liquid. Melt butter in the pot, whisk in flour for 2 minutes, then gradually whisk in about 2 1/2 cups strained liquid. Simmer to a silky gravy. Return rolls briefly to warm through and finish with parsley.