Classic Beef Rouladen

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Lay out the beef slices on a clean surface and spread an even layer of dijon mustard over one side of each slice.

   Ca. 5 min.

   Kokkens note: Pounding the beef thinly helps with tenderness and rolling.

2. 2

   Season the mustard-coated side of each beef slice with salt and black pepper.

   Ca. 1 min.

3. 3

   Place one slice of bacon, a few slices of onion, and one pickle quarter at one end of each beef slice.

   Ca. 5 min.

4. 4

   Tightly roll up each beef slice, starting from the end with the filling, and secure with kitchen twine or toothpicks.

   Ca. 5 min.

   Kokkens note: Ensure the rolls are tightly secured to prevent the filling from escaping during cooking.

5. 5

   Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat.

   Ca. 2 min.

6. 6

   Sear the rouladen on all sides until nicely browned, working in batches if necessary to avoid overcrowding the pot.

   Ca. 10 min.

   Kokkens note: Browning creates a rich flavor base for the sauce.

7. 7

   Remove the browned rouladen from the pot and set aside.

   Ca. 1 min.

8. 8

   Add any remaining sliced onion to the pot and sauté until softened and lightly caramelized, scraping up any browned bits from the bottom of the pot.

   Ca. 5 min.

9. 9

   Sprinkle the flour over the sautéed onions and cook for 1 minute, stirring constantly, to create a roux.

   Ca. 1 min.

   Kokkens note: This will help thicken the sauce later.

10. 10

    Gradually pour in the beef broth, stirring constantly to prevent lumps, and bring to a simmer.

    Ca. 3 min.

11. 11

    Return the rouladen to the pot, ensuring they are mostly submerged in the liquid.

    Ca. 1 min.

12. 12

    Reduce the heat to low, cover the pot, and simmer for at least 1.5 to 2 hours, or until the beef is fork-tender.

    Ca. 2 t.

    Kokkens note: Braising low and slow ensures the beef becomes incredibly tender.

13. 13

    Once cooked, carefully remove the rouladen from the pot and remove the kitchen twine or toothpicks.

    Ca. 2 min.

14. 14

    If the sauce is too thin, increase the heat and reduce it to your desired consistency.

    Ca. 5 min.

    Kokkens note: Taste the sauce and adjust seasonings if necessary.

15. 15

    Serve the rouladen hot, spooning the rich gravy over them.

    Ca. 1 min.

    Kokkens note: Traditionally served with potato dumplings (Knödel) or spaetzle and red cabbage.