Rinderrouladen (German Beef Rolls)

Ingredients

• 1 lb Beef round steak, thinly sliced
• 4 Bacon slices
• 0.5 Onion, chopped
• 4 Pickles, quartered
• 2 tbsp Mustard
• 2 cups Beef broth
• 0.5 cup Red wine
• 2 tbsp All-purpose flour
• 2 tbsp Vegetable oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Lay the 1 lb Beef round steak slices flat on a clean work surface. Spread 1 tablespoon of the 2 tbsp Mustard evenly over each beef slice.
2. 2On top of the mustard on each beef slice, place 1 slice of the 4 Bacon slices, a portion of the 0.5 Onion, chopped, and 1 of the 4 Pickles, quartered.
3. 3Roll up each beef slice tightly around the filling. Secure each roll with toothpicks or kitchen twine so it holds its shape.
4. 4Season the outside of the 4 beef rolls evenly with the 0.5 tsp Salt and the 0.25 tsp Black pepper.
5. 5Heat the 2 tbsp Vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, about 400°F (200°C).
6. 6Carefully place the 4 seasoned beef rolls into the hot oil. Sear them on all sides until they are nicely browned, about 2-3 minutes per side. Remove the browned beef rolls from the pot and set them aside on a plate.
7. 7Add the 2 tbsp All-purpose flour to the same pot. Cook the flour, stirring constantly with a whisk, for 1-2 minutes until it turns a light golden brown.
8. 8Gradually whisk in the 2 cups Beef broth and the 0.5 cup Red wine into the pot with the flour. Continue whisking until the mixture is smooth and there are no lumps. Bring the liquid to a simmer, which is when small bubbles start to break the surface.
9. 9Return the seared beef rolls to the pot, nestling them into the simmering liquid. Cover the pot tightly with a lid. Reduce the heat to low, so the liquid is just gently bubbling, and simmer for 1.5 hours, or until the beef is very tender when pierced with a fork.
10. 10Carefully remove the 4 beef rolls from the pot. Remove and discard the toothpicks or kitchen twine.
11. 11Serve each beef roll with the rich gravy from the pot.

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