Name: German Beef Rouladen Recipe
Ingredients: 10–12 pieces of thin-sliced top-round beef; Salt and pepper; Dijon or spicy German mustard; 12–16 pieces of regular cut bacon, all cut in half to make two short pieces each; 1 medium onion, thin sliced; 3–8 German- or Polish-style dill pickles, cut into quarters (spears); 2 Tbsp neutral oil; 2 Tbsp butter; 1 leek, white and light-green parts only, sliced and rinsed to remove any sand; 2 stalks celery, chopped; 2 carrots, peeled and chopped; 1 bay leaf; 1/3 C red wine; 2 C beef stock

Description

Beef rouladen, with advice from Saveur and curiouscuisiniere.com

Ingredients

Scale

10–12 pieces of thin-sliced top-round beef
Salt and pepper
Dijon or spicy German mustard
12–16 pieces of regular cut bacon, all cut in half to make two short pieces each
1 medium onion, thin sliced
3–8 German- or Polish-style dill pickles, cut into quarters (spears)
2 Tbsp neutral oil
2 Tbsp butter
1 leek, white and light-green parts only, sliced and rinsed to remove any sand
2 stalks celery, chopped
2 carrots, peeled and chopped
1 bay leaf
1/3 C red wine
2 C beef stock

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Instructions

Prepare the Rouladen

Lay two pieces of top round out, slightly overlapped along their long sides. Season with salt and pepper.
Apply a thin layer of mustard across the whole swath of meat.
Lay 2–4 half slices of the bacon vertically across one third to half of the meat. Add several slices of onion and 3–4 pickle quarters.
Roll the meat, starting from the side with the bacon and secure it closed with a couple toothpicks.

In a large sauté pan, warm the oil over medium-high heat.
Brown the rouladen well in batches, setting aside.

Once the beef rolls are browned and removed from the pan, add the butter to the pan over medium-high heat and sauté the vegetables until starting to brown on the edges.
Add the wine to the pan and cook it almost completely out, scraping up all the browned crusty meaty bits from the bottom.

Add the stock and the bay leaf to the pan.
Nestle the beef rolls into the pan among the veggies and insert a 2.5″ needle probe into one of the rolls, bringing the pan to a light simmer.

Set the high-temp alarm on your ChefAlarm for 203°F (95°C) and cook.
Check the pan every so often to make sure that not too much water has cooked out. If so, add 1/4 C more.
When the rolls reach 203°F (95°C) according to your ChefAlarm, test their internal temperatures and their tenderness with your Thermapen ONE.
- If they offer any significant resistance, set the timer on your ChefAlarm for 25 minutes and continue to cook.

Once the rolls are up to temp and tender, remove them to a serving platter.
Pour the sauce and cooked veggies into a serving dish, thickening first if you like.
Serve!