Traditional Beef Rouladen

READY IN: 2hrs 15minsYIELD: 4 rouladen

INGREDIENTS

  • ROULADEN
  • 4slicesbeef, to about 1/4-inch thick(such as inside round, rump, flap meat, chuck, etc)
  • 1teaspoonsea salt, to taste and divided
  • 1teaspoonblack pepper, to taste and divided
  • 1teaspoonpaprika, to taste
  • 4tablespoonsDijon mustard (or more as needed)
  • 8slicesblack forest ham
  • 12slicesdill pickles, sliced lengthwise
  • 24slicesonions (or as needed)
  • GRAVY
  • 2tablespoonsbutter
  • 2tablespoonsvegetable oil
  • 1cuponion, chopped
  • 1largegarlic clove, pressed
  • 12 cupdry red wine
  • 3cupslow sodium beef broth
  • 1tablespoontomato paste
  • 12 tablespoonWorcestershire sauce
  • 1tablespoonthyme leaves, chopped(substitute 1 tsp. dried thyme)
  • 1 12 tablespoonscornstarch (mixed with 1/2 cup cold water)
  • 14 cupheavy cream
  • 12 teaspoonsea salt, to taste
  • 12 teaspoonblack pepper, to taste
  • 12 teaspoonDijon mustard (to taste)
  • 1tablespoonparsley, chopped(for garnish)
  • NUTRITION INFO

    Serving Size: 1 (1399) g

    Servings Per Recipe:1

    Calories: 363.6

    Calories from Fat 214 g 59 %

    Total Fat 23.8 g 36 %

    Saturated Fat 9.7 g 48 %

    Cholesterol 67.6 mg 22 %

    Sodium 2080 mg 86 %

    Total Carbohydrate21.6 g 7 %

    Dietary Fiber 4.3 g 17 %

    Sugars 6.7 g 26 %

    Protein 12.3 g 24 %

    DIRECTIONS

  • Season the beef slices on one side with salt, black pepper and paprika. Add mustard and spread to cover the surface. Place 2 slices ham per beef slice, leaving a small space around the edges before adding 3 sliced pickles. Add sliced onions to cover the empty spots without crowding it.
  • Preheat oven to 350ºF.
  • To roll; starting from the large end, fold in the sides while rolling, keeping it nice and tight. Tie the ends and middle of the rolls with kitchen twine; season with more salt and pepper.
  • In a Dutch oven over medium-high heat, add butter and vegetable oil. When sizzling, place rouladen and sear on all sides, about 2 minutes. Transfer to a plate while making the gravy.
  • Reduce heat to medium and add onions; sauté for 2 minutes, scraping the bottom to dislodge any brown bits. Add garlic and sauté for 30 seconds. Add red wine, broth, tomato paste, Worcestershire sauce, and thyme. Stir well, increase the heat to high, return the rouladen and any accumulated juices and bring to a boil. Cover and transfer to preheated oven; cook for 1 ½ hours.
  • Half way through cooking, remove from the heat and rotate the rouladen. Return to the oven and cook for the remaining time.
  • When cooking time is up; transfer rouladen to a plate and cover with foil to keep them warm. Increase the heat to medium-high and bring to a full boil. Add cornstarch mixture and stir constantly for 2 minutes. Reduce the heat to medium and add heavy cream; stir well. Taste and adjust if necessary. Add mustard and whisk until well incorporated.
  • Cut the kitchen twine and spoon gravy over. Served with red cabbage and mashed potatoes. Makes 4 rouladen.
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