Keto German Rouladen with Zucchini Noodles

Ingredients

• 1 lb Beef top round steak
• 8 slices Bacon
• 1 medium Onion
• 4 Pickles
• 2 tbsp Mustard
• 2 tbsp Olive oil
• 1 cup Beef broth
• 4 medium Zucchini
• 1 tsp Salt
• 1/2 tsp Pepper

Instructions

1. 1Slice the 1 lb Beef top round steak into 8 thin slices, approximately 1/4 inch (0.6 cm) thick. Place each slice between two sheets of plastic wrap and pound with a meat mallet or heavy pan until about 1/8 inch (0.3 cm) thick. Finely chop the 1 medium Onion and cut the 4 Pickles lengthwise into quarters, creating 16 pickle spears.
2. 2Spread 3/4 teaspoon of the 2 tbsp Mustard evenly over one side of each beef slice. Lay one of the 8 slices of Bacon on top of the mustard, then distribute the chopped onion evenly over the bacon. Place two pickle spears at one end of each beef slice, then tightly roll up each beef slice from the pickle end.
3. 3Secure each rolled rouladen with two toothpicks or a piece of kitchen twine to prevent unrolling during cooking. Season the outside of the rouladen evenly with the 1 tsp Salt and 1/2 tsp Pepper.
4. 4Heat 1.5 tablespoons of the 2 tbsp Olive oil in a large (10-12 inch or 25-30 cm) heavy-bottomed skillet or Dutch oven over medium-high heat (375-400°F / 190-205°C). Carefully place the prepared rouladen into the hot oil and sear on all sides for 2-3 minutes per side, turning with tongs, until deeply browned. Remove the seared rouladen from the skillet and set aside.
5. 5Pour the 1 cup Beef broth into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Return the seared rouladen to the skillet and bring the broth to a gentle simmer (around 200°F / 93°C). Reduce the heat to low (around 180-200°F / 82-93°C), cover tightly, and braise for 1 hour 30 minutes to 2 hours, or until the beef is fork-tender and easily pulls apart, reaching an internal temperature of 205°F (96°C).
6. 6While the rouladen braise, wash the 4 medium Zucchini and use a spiralizer to create long, thin noodles, approximately 1/8 inch (0.3 cm) thick. In a separate large skillet, heat the remaining 0.5 tablespoon (1.5 teaspoons) of the 2 tbsp Olive oil over medium heat (350°F / 175°C), then sauté the zucchini noodles for 5-7 minutes, stirring occasionally, until tender-crisp. Carefully remove the toothpicks or kitchen twine from each rouladen and serve immediately over the sautéed zucchini noodles, spooning some of the warm braising liquid over each serving.

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