Rinderrouladen (Dairy & Egg-Free)

Ingredients

• 4 slices Beef round steak
• 4 slices Bacon
• 1 medium Onion
• 4 small Pickles
• 4 tsp Mustard
• 2 tbsp Olive oil
• 2 cups Beef broth
• 0.5 cup Red wine
• 2 tbsp Tomato paste
• 1 Bay leaf
• 2 tbsp All-purpose flour
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Lay the 4 slices of Beef round steak flat on a clean cutting board. Use a meat mallet to pound each slice until it is approximately 1/8-inch (3 mm) thick.
2. 2Chop half of the 1 medium Onion into small pieces. Halve the 4 small Pickles lengthwise. Spread 1 tsp of the 4 tsp Mustard evenly over one side of each pounded beef slice. Top each mustard-covered slice with 1 slice of the 4 slices of Bacon, a portion of the chopped 1 medium Onion, and one halved 4 small Pickles. Roll each beef slice tightly from a shorter end to enclose the filling, then secure each roulade firmly with toothpicks or kitchen twine.
3. 3Heat the 2 tbsp of Olive oil in a large Dutch oven or heavy-bottomed pot (at least 6-quart / 5.7 L capacity) over medium-high heat (400°F / 200°C). Carefully place the 4 secured rouladen into the hot oil and sear them on all sides until deeply browned, about 2-3 minutes per side. Remove the seared rouladen from the pot and set them aside on a plate.
4. 4Chop the remaining half of the 1 medium Onion. Add the chopped 1 medium Onion to the same pot and cook, stirring occasionally, over medium heat until softened and translucent, about 5-7 minutes. Stir in the 2 tbsp of Tomato paste and cook, stirring constantly, for 1 minute until it darkens slightly. Pour in the 2 cups of Beef broth and the 0.5 cup of Red wine, then add the 1 Bay leaf and bring the liquid to a gentle simmer.
5. 5Return the 4 seared rouladen to the pot, nestling them into the simmering liquid. Reduce the heat to low (275°F / 135°C), cover the pot tightly, and let the rouladen simmer gently for 1.5 to 2 hours, or until the beef is very tender and easily pierced with a fork; the internal temperature of the beef should reach 160°F (71°C).
6. 6Carefully remove the 4 cooked rouladen from the pot and place them on a clean plate; remove and discard the toothpicks or kitchen twine. Skim any excess fat from the surface of the cooking liquid. In a small bowl, whisk together the 2 tbsp of All-purpose flour with 1/4 cup of cold water until smooth. Gradually whisk this flour slurry into the simmering liquid in the pot, stirring constantly until the gravy thickens to your desired consistency, about 2-3 minutes.
7. 7Season the thickened gravy with 1 tsp of Salt and 0.5 tsp of Black pepper. Return the 4 rouladen to the pot, ensuring they are mostly submerged in the gravy, and heat through for about 5 minutes. Serve the Rinderrouladen hot, spooning the rich gravy over them; this dish pairs well with mashed potatoes.

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