Dairy-Free Rouladen (Beef Rolls)

Instructions

1. 1Prepare the beef: Place the about 450 g of Beef top round steak on a clean cutting board. Slice it into 4 thin cutlets, about 0.635 cm thick. If the cutlets are thicker than 0.635 cm, place them between two pieces of plastic wrap and gently pound them with a meat mallet or the bottom of a heavy pan until they reach 0.635 cm thickness. Spread 1 tablespoon of Dijon mustard evenly over one side of each cutlet. Season each cutlet with 1/4 teaspoon of Salt and 1/8 teaspoon of Black pepper.
2. 2Assemble the rouladen: On the mustard-coated side of each beef cutlet, place 1 slice of Bacon, 1 Dill pickle (whole or cut lengthwise if too wide), and a small amount of chopped 0.5 medium Onion (about 1-2 tablespoons per roll). Tightly roll up each cutlet starting from one of the shorter ends, enclosing the filling. Secure each rolled rouladen firmly with toothpicks or kitchen twine to prevent it from unrolling during cooking.
3. 3Sear the rouladen: In a large Dutch oven or heavy-bottomed pot (at least 5-quart capacity), heat 2 tablespoons of Olive oil over medium-high heat (205°C / 200°C). Place the 4 assembled rouladen into the hot oil, ensuring not to overcrowd the pot; sear in batches if necessary. Brown the rouladen on all sides until a deep brown crust forms, about 2-3 minutes per side. Remove the seared rouladen from the pot and set them aside on a plate.
4. 4Make the sauce: Pour off any excess fat from the Dutch oven, leaving about 1 tablespoon behind. Add the 2 tablespoons of All-purpose flour to the pot and stir it into the remaining fat over medium heat (176.7°C / 175°C) for 1 minute until it forms a paste. Gradually whisk in the 2 cups of Beef broth, ensuring no lumps form. Stir in the 1 tablespoon of Tomato paste and 1 tablespoon of Red wine vinegar. Bring the sauce to a simmer, scraping the bottom of the pot with a wooden spoon to loosen any browned bits from searing the beef.
5. 5Braise the rouladen: Carefully return the seared rouladen to the Dutch oven, nestling them into the simmering sauce. Ensure the liquid comes at least halfway up the sides of the rouladen. Cover the pot tightly with a lid. Reduce the heat to low and let the rouladen simmer gently for 1.5 hours (90 minutes), or until the beef is fork-tender. The internal temperature of the beef should reach at least 74°C.
6. 6Serve: Carefully remove the rouladen from the pot using tongs. Remove and discard the toothpicks or kitchen twine. Let the rouladen rest for 5 minutes before serving. Spoon the rich sauce from the Dutch oven over the rouladen.

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