German Beef Rouladen

Gather the ingredients.

Slice the beef about 1/4-inch thick across the large surface (horizontally). This can be done with a slicing machine, by the butcher, or by hand with a very sharp knife. This works best when the meat is partially frozen. You should be able to get 4 to 6 slices from the meat. Lay beef out flat.

Cut pickle lengthwise into strips and dice the onion and bacon very finely and set aside.

Spread each beef slice with mustard; fill one end with 2 slices of pickle, 1 to 2 tablespoons of onion, and some diced bacon.

Roll up from the filled end and tie with string (tie like you are wrapping a present or use a modified blanket stitch), or use turkey lacers (in Germany they are called rouladennadel) to keep the rolls tightly closed.

Melt the butter and oil in a saucepan or Dutch oven and brown the outside of the roulades in it. Remove the roulades to a plate.

Add the diced carrot and celery, which is known as a suppengrün or mirepoix, to the same pan the rolls were braised in. Sauté for a few minutes, until soft.

Place the beef rolls back on top of the vegetables, add the red wine and a little water, to make about 1/2-inch of liquid in the pan.

Add the bay leaf, 1/2 teaspoon of salt (depends on how salty the bacon is), and some grinds of pepper.

Cover and braise over low heat for 2 hours, or until beef is tender.

Remove beef roulades and keep warm.

Purée sauce and thicken (optional) with a little cream, sour cream, or Wondra flour (known as sossenbinder in Germany). Season to taste with more salt and pepper as needed.

Place roulades back in the sauce until serving time.

Serve with boiled potatoes (dampfkartoffeln or parsley potatoes) or spaetzle noodles and red cabbage.

Enjoy!