Ingredients for Rouladen
- London Broil Beef
- Dill Pickle
- 1 medium onion, thinly sliced
- 4 slices bacon, diced
- 1 cup sliced carrots
- Yellow Mustard
- Seeds
- Toothpick
- Water
- Flour
- Salt and pepper to taste
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How to Make Rouladen
- In a large bowl, combine the beef broth, Worcestershire sauce, and mustard. Set aside.
- Season the beef slices generously with salt and pepper.
- Place a dill pickle spear, 2-3 slices of carrot, and 1-2 slices of onion on each beef slice.
- Tightly roll each slice of beef, securing with toothpicks.
- In a large skillet or Dutch oven, brown the rouladen on all sides over medium-high heat. Remove the rouladen from the skillet.
- Add the bacon to the skillet and cook until crispy. Remove the bacon, leaving the rendered fat in the pan.
- Add the chopped onions and carrots to the skillet and sauté until softened. Add the beef broth mixture.
- Return the rouladen to the skillet, ensuring they are partially submerged in the liquid.
- Bring to a simmer, then reduce heat to low, cover, and braise for 60-70 minutes, or until the beef is fork-tender.
- Remove the rouladen from the skillet and place on a serving platter. Remove toothpicks.
- Skim excess fat from the braising liquid. Bring the liquid to a simmer and thicken with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Stir until thickened.
- Serve the rouladen hot, drizzled with gravy. Serve with Spätzle for an authentic German touch.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
8g
Fat
51g
Carbs
1g
