Zutaten für Almost My Grandma's Rouladen Melissa D Arabian
- 6 slices smoked bacon
- 1 1/2 lbs beef round steak, sliced 1/4 inch thick
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup Dijon mustard
- 1 medium yellow onion, chopped
- 1/2 cup dill pickle slices
- 1 tablespoon vegetable oil
- 1 cup baby carrots, diced
- Celery
- 1 garlic clove, minced
- 1/2 cup dry red wine
- 1 cup beef stock
- Diced Tomatoes
- Kitchen Twine
- 1 tablespoon flour
- 1 bay leaf
- 1/2 teaspoon dried thyme leaves
- toothpicks, as needed
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Zubereitung von Almost My Grandma's Rouladen Melissa D Arabian
- Prepare the beef: Pat the beef rounds dry and pound them to an even thickness (about 1/4 inch).
- Season the beef: Generously season both sides of each beef round with salt and pepper.
- Assemble the rouladen: Spread mustard evenly on each beef round. Top with a slice of bacon, a pickle, and a few dill pickle slices on each round. Roll tightly and secure with toothpicks.
- Sear the rouladen: In a large Dutch oven or oven-safe skillet, heat the oil over medium-high heat. Sear the rouladen on all sides until browned.
- Braise the rouladen: Add the onions and carrots to the pot and cook until softened. Stir in the flour and cook for 1 minute. Gradually whisk in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, bay leaf, and thyme.
- Simmer and bake: Bring the mixture to a simmer, then transfer the Dutch oven to a preheated oven (325°F/160°C). Cover and bake for 1.5-2 hours, or until the beef is very tender.
- Rest and serve: Remove the rouladen from the oven and let rest for 10 minutes before removing the toothpicks. Strain the sauce, skim off excess fat, and serve the rouladen with the delicious sauce over top. Serve with your favorite sides like mashed potatoes or dumplings.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
25g
Fat
50g
Carbs
5g
