Keto Rouladen (Beef Rolls)

Ingredients

• 1 lb Beef Round Steak
• 8 slices Bacon
• 1 medium Onion
• 4 small Pickles
• 2 tbsp Mustard
• 2 cups Beef Broth
• 1/2 cup Red Wine
• 2 tbsp Olive Oil
• 1/4 tsp Xanthan Gum
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Place the 1 lb Beef Round Steak between two sheets of plastic wrap and pound each slice to about 1/8-inch thickness using a meat mallet or rolling pin. Cut each pounded slice into 4 equal pieces.
2. 2Spread 1 tablespoon of the 2 tbsp Mustard evenly over one side of each beef piece. Top each mustard-covered piece with 1 slice of the 8 slices Bacon, a few slices of the 1 medium Onion (about 1/4 of the onion, thinly sliced), and 1 of the 4 small Pickles (whole or halved lengthwise).
3. 3Roll up each beef piece tightly, starting from the short end, to enclose the filling. Secure each roll firmly with toothpicks or kitchen twine to prevent it from unrolling during cooking.
4. 4Heat 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 nicely seared.
5. 5Remove the browned beef rolls from the pot and set them aside on a plate. Add the remaining chopped onion (about 3/4 of the onion, finely chopped) to the pot and cook, stirring occasionally, until softened, about 5 minutes.
6. 6Pour in the 1/2 cup Red Wine and the 2 cups Beef Broth. Bring the liquid to a simmer, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. This adds flavor to the gravy.
7. 7Return the browned beef rolls to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the rolls. Cover the pot tightly with a lid, reduce the heat to low (275°F / 135°C), and simmer for 1.5 hours, or until the beef is very tender when pierced with a fork.
8. 8Carefully remove the beef rolls from the pot and place them on a clean plate. Discard the toothpicks or kitchen twine.
9. 9In a small bowl, whisk together the 1/4 tsp Xanthan Gum with about 1/4 cup of the hot braising liquid from the pot until smooth. Pour this mixture back into the pot, stirring constantly, until the gravy thickens to your desired consistency, which should take about 1-2 minutes.
10. 10Return the beef rolls to the thickened gravy in the pot. Let them heat through gently for about 5 minutes over low heat. Season the gravy with the 1/2 tsp Salt and 1/4 tsp Pepper.

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