Beef Roulade

🛒 Ingredients

• Beef Roulade Slices (top round) 160 g · 240 kcal
• Streaky Bacon 20 g · 100 kcal
• Dill Pickle 25 g · 4 kcal
• Onion 38 g · 15 kcal
• Dijon Mustard 5 g · 4 kcal
• Vegetable Oil 8 g · 68 kcal
• Carrot 30 g · 12 kcal
• Celery Stalk 20 g · 3 kcal
• Leek 25 g · 15 kcal
• Beef Broth 188 g · 19 kcal
• Dry Red Wine 38 g · 32 kcal
• Tomato Paste 4 g · 3 kcal

👨‍🍳 Instructions

1. Lay beef slices flat, pound them thinly if necessary, then spread a thin layer of Dijon mustard on one side of each slice.
2. Season with salt and pepper, then top each slice with a slice of bacon, thinly sliced dill pickles, and finely diced onion.
3. Roll up the beef slices tightly from one end, then secure them with kitchen twine or toothpicks to prevent unrolling during cooking.
4. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then brown the roulades thoroughly on all sides.
5. Remove the roulades and set aside; add diced carrots, celery, and leek to the pot and sauté until softened, scraping up any browned bits from the bottom.
6. Stir in tomato paste and cook for 1 minute, then deglaze the pot with red wine (if using), scraping again to loosen all flavorful bits.
7. Return the roulades to the pot, pour in beef broth to cover them partially, and bring to a simmer.
8. Cover the pot and simmer on low heat for 1.5 to 2 hours, or until the beef is fork-tender, turning occasionally.
9. Remove roulades from the pot, remove twine/toothpicks, and keep warm. Strain the sauce through a fine-mesh sieve, pressing on solids to extract all liquid, then reduce the sauce to desired thickness over medium-high heat.
10. Season the sauce to taste and serve the roulades immediately, drizzled with the rich gravy.