Keto German Beef Rouladen with Cauliflower Mash

Ingredients

• 1.5 lb Beef Round Steak
• 8 slices Bacon
• 1 large Onion
• 4 medium Pickles
• 2 tbsp Dijon Mustard
• 2 cups Beef Broth
• 2 tbsp Olive Oil
• 1 large head Cauliflower
• 4 tbsp Butter
• 1/4 cup Heavy Cream
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Slice 1.5 lb (680g) Beef Round Steak into 1/4-inch (0.6 cm) thick slices, then pound each slice with a meat mallet until approximately 1/8-inch (0.3 cm) thick. Finely chop 1 large Onion, setting aside about 1/4 cup (approx. 40g) for later use; slice 4 medium Pickles lengthwise into quarters.
2. 2Spread 2 tbsp Dijon Mustard evenly over one side of each beef slice, then top each with 1 slice of the 8 slices Bacon, a portion of the remaining chopped onion, and one pickle quarter. Roll each prepared beef slice tightly from one end to the other, enclosing the filling, and secure each roulade with a toothpick or kitchen twine.
3. 3In a large Dutch oven or a heavy-bottomed pot (e.g., 6-quart / 5.7-liter capacity), heat 2 tbsp Olive Oil over medium-high heat (approximately 375°F / 190°C). Carefully add the rouladen to the hot oil and sear on all sides for 2-3 minutes per side, until deeply browned.
4. 4Remove the seared rouladen from the pot and set aside; add the reserved 1/4 cup (approx. 40g) of chopped onion to the pot and cook for 3-5 minutes over medium heat (approximately 350°F / 175°C), stirring occasionally, until translucent and softened. Pour in 2 cups (470 ml) Beef Broth, scraping any browned bits from the bottom of the pot, then return the rouladen to the pot, ensuring they are mostly submerged. Bring the broth to a gentle simmer (around 200°F / 93°C), then reduce heat to low, cover the pot, and cook for 1.5 to 2 hours, or until the beef is fork-tender and an internal temperature of 200-205°F (93-96°C) is reached.
5. 5While the rouladen are simmering, cut 1 large head Cauliflower into florets, then place them in a large pot with enough water to cover, or in a steamer basket over boiling water. Boil or steam the cauliflower for 10-15 minutes, or until the florets are very tender and easily pierced with a fork; drain the cauliflower very well, ensuring no excess water remains. Transfer the drained cauliflower to a food processor or a large bowl, then add 4 tbsp (56g) Butter, 1/4 cup (60 ml) Heavy Cream, 1 tsp (5g) Salt, and 0.5 tsp (2.5g) Black Pepper. Process the cauliflower mixture until smooth, or mash thoroughly with a potato masher until creamy.
6. 6Carefully remove the toothpicks or twine from the cooked rouladen, then serve the Keto German Beef Rouladen immediately with the warm Cauliflower Mash.

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