Keto Rinderrouladen (Beef Rolls)

Ingredients

• 1.5 lb Beef round steak
• 4 slices Bacon
• 1 large Onion
• 4 spears Dill pickles
• 2 tbsp Dijon mustard
• 3 cups Beef broth
• 2 tbsp Tomato paste
• 2 tbsp Olive oil
• 0.5 tsp Xanthan Gum

Instructions

1. 1Lay the 1.5 lb beef round steak slices flat on a clean surface. If they are thicker than about 1/4 inch, lightly pound them with a meat mallet or the bottom of a heavy pan until they are about 1/4 inch thick. This helps tenderize the beef.
2. 2Spread about 1/2 tablespoon of the 2 tbsp Dijon mustard evenly over one side of each beef slice. Place one slice of the 4 slices bacon on top of the mustard. Sprinkle some of the 1 large onion, chopped, over the bacon. Place one of the 4 spears dill pickles at one end of each beef slice. Roll up each beef slice tightly, starting from the end with the pickle, enclosing the filling. Secure each roll with toothpicks or kitchen twine to keep them from unrolling.
3. 3Heat the 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Carefully place the beef rolls into the hot oil and brown them on all sides, about 2-3 minutes per side, until they have a nice brown crust. Remove the beef rolls from the pot and set them aside on a plate.
4. 4Add the remaining chopped 1 large onion to the same pot. Sauté the onion over medium heat (350°F / 175°C) for about 5-7 minutes, stirring occasionally, until it has softened and become translucent. Stir in the 2 tbsp tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly.
5. 5Pour the 3 cups beef broth into the pot. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Bring the liquid to a simmer over medium-high heat (400°F / 200°C).
6. 6Carefully return the browned beef rolls to the pot, nestling them into the simmering broth. Reduce the heat to low (250°F / 120°C), cover the pot tightly, and let the beef rolls simmer gently for 1.5 hours, or until the beef is very tender when pierced with a fork. The internal temperature of the beef should reach at least 160°F (71°C).
7. 7Once the beef rolls are tender, carefully remove them from the pot and place them on a clean plate. Discard the toothpicks or kitchen twine. If the sauce in the pot is too thin, in a small bowl, whisk the 0.5 tsp Xanthan Gum with a tablespoon of the hot liquid from the pot until smooth, then whisk this mixture back into the sauce in the pot. Simmer the sauce for another 2-3 minutes, stirring, until it has thickened to your desired consistency.

Substitutions

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