Dairy-Free Rouladen with Mushroom Gravy

Ingredients

• about 450 g Beef Round Steak, thinly sliced
• 4 slices Bacon, diced
• 1/2 medium Onion, diced
• 4 Dill Pickles, quartered
• 2 tablespoons German Mustard
• about 225 g Mushrooms, sliced
• 2 cups Vegetable Broth
• 2 tablespoons Coconut Aminos
• 1 tablespoon Arrowroot Powder
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Lay the about 450 g Beef Round Steak slices flat on a clean cutting board. Sprinkle each slice evenly with the 1 teaspoon Salt and the 1/2 teaspoon Black Pepper.
2. 2Spread 2 tablespoons of German Mustard evenly over the seasoned side of each beef slice. Top each mustard-covered slice with a portion of the 4 slices Bacon, diced, and the 1/2 medium Onion, diced, and place 1 Dill Pickle quarter near one end.
3. 3Carefully roll up each beef slice tightly, starting from the end with the pickle, to enclose the filling. Secure each rouladen firmly with toothpicks or kitchen twine to prevent it from unrolling during cooking.
4. 4Heat the 2 tablespoons Olive Oil in a large skillet or Dutch oven over medium-high heat, about 205°C (200°C). Carefully place the rolled rouladen into the hot oil and brown them on all sides until a nice crust forms, about 2-3 minutes per side.
5. 5Remove the browned rouladen from the skillet and set them aside on a plate. Add the about 225 g Mushrooms, sliced, to the same skillet and sauté them over medium heat, 150°C, until they have softened and released their liquid, about 5-7 minutes.
6. 6Pour the 2 cups Vegetable Broth and 2 tablespoons Coconut Aminos into the skillet with the mushrooms. Bring the liquid to a gentle simmer, stirring to combine with any browned bits from the bottom of the pan.
7. 7Carefully return the browned rouladen to the skillet, nestling them into the simmering liquid. Cover the skillet tightly with a lid and reduce the heat to low, maintaining a gentle simmer at 120°C for 60-75 minutes, or until the beef is fork-tender.
8. 8Once the rouladen are tender, carefully remove them from the skillet and place them on a clean plate. Tent loosely with foil to keep warm. In a small bowl, whisk together the 1 tablespoon Arrowroot Powder with 2 tablespoons of cold water until smooth to create a slurry.
9. 9Increase the heat under the skillet to medium-high, 204.4°C (200°C), bringing the mushroom gravy back to a simmer. Stir the arrowroot slurry into the simmering liquid and cook, stirring constantly, until the gravy thickens to your desired consistency, about 2-3 minutes. Remove any toothpicks or kitchen twine from the rouladen before serving.

Substitutions

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