Beef Rouladen

🛒 Ingredients

• Beef Top Round, thinly sliced 240 g · 360 kcal
• Bacon slices 50 g · 270 kcal
• Dill pickles, sliced 60 g · 9 kcal
• Onion, finely diced 38 g · 15 kcal
• Dijon mustard 15 g · 23 kcal
• Vegetable oil 8 g · 68 kcal
• Gluten-free beef broth 188 g · 19 kcal
• Carrot, chopped 15 g · 6 kcal
• Celery stalk, chopped 10 g · 2 kcal

👨‍🍳 Instructions

1. Pound beef slices thin, then spread each slice with a thin layer of Dijon mustard.
2. Layer 1-2 bacon slices, a few pickle slices, and some diced onion on each beef slice; roll tightly and secure with toothpicks or kitchen twine.
3. Heat vegetable oil in a Dutch oven or large pot over medium-high heat. Sear the rouladen on all sides until deeply browned.
4. Remove rouladen, then add chopped carrots, celery, and remaining onion to the pot, sautéing until softened.
5. Deglaze the pot with gluten-free beef broth, scraping up any browned bits from the bottom.
6. Return the rouladen to the pot, ensuring they are mostly submerged in the broth. Bring to a simmer.
7. Cover the pot and braise on low heat for 2-2.5 hours, or until the beef is fork-tender.
8. Remove rouladen from the pot, remove twine/toothpicks, and keep warm. Strain the gravy through a fine-mesh sieve, pressing on solids to extract all liquid.
9. Return the strained gravy to the pot and reduce it over medium-high heat until it reaches your desired consistency. Taste and adjust seasoning.
10. Serve the Beef Rouladen immediately, drizzled generously with the rich gravy.